Chicken Cacciatore & Mixed Veggie Rice

Chicken Cacciatore

 

Ingredients

 

·         6 chicken thighs, fat edges trimmed off*
·         1 1/2 tsp salt
·         1/2 tsp pepper
·         3 tbsp olive oil, divided*
·        1/3 cup flour (optional)*
·         1 red bell pepper, thinly sliced*
·         3 shallots, sliced
·         8 oz cremini mushrooms, ends removed, sliced
·         6 cloves garlic, thinly sliced or roughly chopped
·         1 cup chicken stock*
·         1 cup red wine
·         3 tsp Italian seasoning
·         1 (14 oz) can crushed tomatoes
·         1 (6 oz) can black olives, drained, optional
·         1/2 tsp red pepper flakes, optional
·         fresh basil, optional
·         parmesan, optional

 

Instructions

 

1.      Pat the chicken dry with a paper towel. Season it with salt and pepper on both sides.
2.      Heat the oil in a pan set over medium-high heat.
3.      Place the flour on a plate. Gently dredge the chicken in the flour on both sides. This is optional. If you skip this step, the chicken will brown a little less quickly and the sauce will be slightly less thick.
4.      Place the chicken into the hot oil skin side down for 5 minutes, without disturbing (adjust heat if browning too quickly) flip and repeat on the other side. Remove the chicken from the pan onto a plate.
5.      Toss the bell pepper, shallots and mushrooms into the pan and sauté for 4 minutes until the onions begin to soften, add the garlic for the last minute or two of this step.
6.      Add the chicken stock, wine, Italian seasoning and stir to combine. Nestle the chicken thighs back into the liquid. Bring the liquid to a boil then turn the heat down to medium-low and simmer until the liquid reduces by half, about 7 minutes.
7.      Stir in the crushed tomatoes and olives (if using) and simmer for 25 – 28 minutes longer until sauce has thickened, and the internal temperature of the chicken thighs registers 165°F.
8.      Top with fresh basil and optional parmesan for serving.

 

*In flyer November 6-12, 2022
Recipe and photo credit: The Modern Proper

 

Mixed Veggie Rice

 

Ingredients

 

·         2 cups rice*
·         2 1/2 cups water
·         2 tbsp Chicken Bouillon
·         4 cloves garlic minced
·         2 cups frozen mixed vegetable
·         1 tbsp olive oil

 

Instructions

 

1.      In a large pot, add olive oil and minced garlic and cook under medium heat till fragrant (this goes quick!). Do not brown or burn garlic.
2.      Add rice to pot. Stir and cook for a minute. Then add water and chicken bouillon. Stir to combine. Bring to medium high heat and to a boil.
3.      Once the water boils, lower to medium low heat, cover pot (make sure it is fairly tight), and cook for 15-17 minutes.
4.      Bring frozen mixed vegetable to bowl. Microwave for 20-30 seconds, or until vegetable is soft (do not overcook). Drain access water.
5.      Once rice is cooked, remove cover, and use spatula to stir and fluff rice. Add mixed vegetable to rice. Stir and combine.
6.      Serve and enjoy!

 

*In flyer November 6-12, 2022
Recipe and photo credit: Joyous Apron

Wyatt Fowler