Sunday Dinner Recipe: Chicken Cacciatore

www.campbellskitchen.com
http://www.campbellskitchen.com

Chicken Cacciatore gets even better when simmered in a Tuscan flavor infused broth. It adds fantastic flavor to an all-time favorite, and this dish pairs perfectly with your favorite pasta.

What You’ll Need

4 pounds chicken parts
1/3 cup all-purpose flour
3 tablespoons olive oil
1 extra large onion, diced (about 1 1/2 cups)
1 medium green bell pepper, diced (about 1 cup)
1 package (8 ounces) sliced mushroom
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, drained
2 tablespoons tomato paste
2 cups Swanson® Tuscan Chicken Flavor Infused Broth
1/4 cup dry white wine
2 tablespoons chopped fresh parsley

How to Make It

1 Season the chicken with salt and black pepper. Coat the chicken with the flour.

2 Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet. Pour off any fat.

3 Heat the remaining oil in the skillet. Add the onion, green pepper and mushrooms and cook for 5 minutes, stirrring occasionally. Add the garlic and cook and stir for 1 minute. Add the tomatoes and tomato paste and cook for 5 minutes, stirring often.

4 Add the broth and wine and heat to a boil. Cook for 5 minutes. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 25 minutes or until the chicken is cooked through. Season with salt and black pepper. Sprinkle with the parsley.

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SOURCE: Campbell’s Kitchen

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