Chicken Cacciatore

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs chicken breasts, washed and dried
• 3 tablespoons olive oil
• 1/2 tablespoon coriander seed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil, if needed
• 2 stalks celery, sliced 1/2 inch thick
• 2 carrots, sliced 1/2 inch thick
• 1 red pepper, sliced into rings then cut in half
• 4 garlic cloves, minced
• 8 ounces portabella mushrooms or 8 ounces shiitake mushrooms, sliced
• 1 large onion, sliced into rings
• 1/2 cup wine (i used sauvignon blanc)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon brown sugar
• 1 bay leaf
• 1 1/2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon dried thyme
• 1 tablespoon fresh lemon juice
• 5 fresh basil leaves, sliced
• 1 (28 ounce) can crushed tomatoes

Recipe

• 1 in a coffee grinder grind coriander with salt and pepper.
• 2 rub into chicken.
• 3 heat a large heavy pot place oil in pot to cover bottom.
• 4 when hot brown chicken 3 minutes each side.
• 5 remove to plate.
• 6 if needed add oil to pot and stir fry the celery, carrots, red pepper, garlic, mushrooms, and onion seasoned with salt and pepper for 5 minutes till browned.
• 7 add wine and scrape all the goodness from the bottom of the pan.
• 8 cook 5 minutes till wine is reduced in half.
• 9 add remaining ingredients and cook for 10 minutes return chicken to pot and cook for 10 more minutes till chicken is cooked.
• 10 serve on a large platter garnished with fresh basil and lemon slices.
• 11 top with grated cheese if you like.