Recipe: Skinny Chicken Cacciatore with Mozzarella
We will be sharing some delicious one-pot recipes to help you get dinner on the table - even when load-shedding strikes! The load-shedding schedule may be unpredictable, but dinner will always be delicious with OK Foods Gansbaai.
Ingredients:
250g Portabellini Mushrooms - Halved, Diced
1 Red Onion - Diced
1 Garlic - Cloves, Minced
1 Pepper - Orange or Yellow, Deseeded and Chopped
4 Chicken Breast Fillets - Skinned and Deboned
1/3 Cup Wine - Dry White
400g Tinned Tomatoes - Chopped
1/2 Cup Stock - Chicken
1/4 tsp Dried Chilli Flakes - Red
1 Lemon - Peel Only
3 Bay Leaves
1 tsp Sugar - or Xylitol
Fresh Thyme and Oregano
Salt and Freshly Ground Black Pepper - To Taste
Mozzarella Cheese
Method:
- Heat 1 tablespoon olive oil in a deep sided frying pan. Sauté the mushrooms on a high heat for several minutes until nicely browned. Season with salt and pepper. Transfer the mushrooms to a plate. Heat the remaining olive oil in the same pan and add the onion. Cook over a medium heat until softened. Add the garlic and sweet peppers and cook for a further 2 minutes.
- Season the chicken fillets on both sides with salt and freshly ground black pepper. Shift the vegetables to the side of the pan and brown the chicken on both sides. Deglaze the pan with the wine and reduce by half. Add the tomatoes, stock, chilli, lemon peel, sugar and herbs. Return the mushrooms to the pan, cover with a lid and simmer for about 20 minutes. Adjust seasoning if needed. Place the mozzarella on top and brown under a hot grill until the cheese is bubbling and golden.
