Gloria Hafer uses this recipe as a method to teach students how to avoid cross contamination by using separate cutting boards and utensils for the chicken and vegetables. For an even more economical meal, use a whole chicken cut into pieces. Depending on the size of your Dutch oven, you may need to brown the chicken in batches.
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 bone-in chicken breast halves (about 3 pounds), skinned
1 tablespoon olive oil
2 cups sliced mushrooms
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 cup thinly vertically sliced onion
1 tablespoon balsamic vinegar
2 bay leaves
1 (28-ounce) can whole tomatoes, undrained and chopped
Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. Set remaining oregano mixture aside.
Heat oil in a large Dutch oven over medium-high heat. Add the chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from the pan. Add mushrooms, bell peppers, and onion to pan; sprinkle with remaining oregano mixture. Cover and cook for 5 minutes or until tender, stirring occasionally. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine. Arrange the chicken over tomato mixture, and bring to a boil. Cover, reduce heat, and simmer 50 minutes or until the chicken is done.
Place 1 cup pasta in each of 6 shallow bowls; top each serving with 1 chicken breast half. Ladle 1 cup sauce over chicken, and sprinkle each serving with 4 teaspoons of Parmesan cheese.
This dish tasted great! Iâm not sure why some people thought there is a lot of prep, really? Also I thought the amount of oil is fine, if not generous. My issue is where does one find breasts this small? I got the 4 smallest ones I could find and they still weighed close to 5 pounds. They needed more time to finish cooking. I used crushed tomatoes because thatâs what I had. I served this dish by itself, my wife and I found it to be very filling. I would like to try it again with boneless chicken breasts.
I wasn't particularly wowed by this recipe, but it was relatively easy to make and the chicken was definitely moist. I used the pieces of a cut up chicken (my grocery store has them pre-cut for cheap), and even the thighs that I usually don't like were tasty. I would probably use more herbs in the sauce next time.
My family of 5 loved this. I used a whole cut up chicken and found it to be moist and tender. The sauce was rich and delicious. Served it in a bowl so that the pasta could soak up the juices better. A definite keeper!
I really like this recipe. I've always made it with a cut up whole chicken, both because it's cheaper that way, and because my husband likes dark meat. I've never had a problem with a lack of oil, 1 T seems enough to brown the chicken, and then the vegetables don't really need any oil, because once they release their juices they won't stick. My husband finds it a little bland, but I really like how the taste of the vegetables (especially the peppers) really comes out in the sauce.
Any suggestion from more seasoned cooks on how best to cook 3 pounds of chicken, followed by all the vegetables in a mere Tablespoon of oil? Lower the heat? Use cooking spray? I pretty much follow recipes step--by step and found this one lacked cookin common sense! There is a lot of prep work. I served it with whole wheat pasta and it turned out to be quite tasty, filling and plentiful, but not in my opinion a 4- or 5-star offering.
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