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Chicken Cacciatore Stoup (Rachael Ray) Recipe

Chicken Cacciatore Stoup (Rachael Ray) Recipe

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Ingredients:

Serving

1 package boneless, skinless chicken breasts, 1 to 1 1/3 lb, diced
coarse salt and black pepper
1/2 tsp crushed red pepper flakes
3 to 4 tbsp extra-virgin olive oil , 3 turns of the pan
2 russet potatoes, peeled and cubed into 1-inch squares
4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped
4 ribs celery hearts, chopped
1 medium onion, peeled and quartered lengthwise then thinly sliced
1 red bell pepper, seeded and quartered lengthwise then thinly sliced
4 cloves garlic, chopped
1/2 cup dry italian red wine , eyeball it
1 (15-oz) can diced tomatoes
1 (28-oz) can fire-roasted crushed tomatoes
2 cups chicken stock
3 tbsp fresh rosemary, finely chopped , 3 or 4 sprigs
1 cup basil , arugula or baby spinach leaves, shredded or torn
grated parmigiano-reggiano or romano , to pass at table
crusty bread , to pass at the table

Directions:

Heat a deep skillet or a medium soup pot over medium-high heat. Add 2 tablespoons EVOO, 2 turns of the pan, and the chicken. Season it with coarse salt and pepper and red pepper flakes.
While the chicken cooks, chop up the veggies.
When the chicken is evenly and lightly browned all over, 3 or 4 minutes, remove it to a plate and reserve. Add another tablespoon of extra-virgin olive oil, 1 more turn of the pan. Add the potatoes to the pan. Cook a couple of minutes, then add in the mushrooms, celery, and onion and cook another couple of minutes. Add in the peppers and garlic and cook another 1 to 2 minutes. Season the vegetables with salt and pepper. Add chicken back to the pan. Toss it with the vegetables. Add red wine to the pan and deglaze it, picking up drippings. Add tomatoes and stock to the stoup and stir to combine. Stir in rosemary and reduce heat to low. Cover and cook 8 to10 minutes.
Turn off stoup and ladle into shallow bowls. Top with basil (for a sweet finish and balance to the spice in the soup) or arugula (for a peppery finish) or with spinach (for a woodsy finish). At the table, pass grated cheese for sprinkling on top of the stoup and bread for mopping up the bowl.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	467.45 Kcal (1957 kJ)
Calories from fat	186.21 Kcal
		% Daily Value*
Total Fat	20.69g	32%
Cholesterol	92.57mg	31%
Sodium	681.06mg	28%
Potassium	1193mg	25%
Total Carbs	29.69g	10%
Sugars	6.1g	24%
Dietary Fiber	3.09g	12%
Protein	37.1g	74%
Vitamin C	42.3mg	70%
Vitamin A	0.7mg	25%
Iron	13.8mg	77%
Calcium	57.2mg	6%

Amount Per 100 g
Calories	95.24 Kcal (399 kJ)
Calories from fat	37.94 Kcal
		% Daily Value*
Total Fat	4.22g	32%
Cholesterol	18.86mg	31%
Sodium	138.77mg	28%
Potassium	243.07mg	25%
Total Carbs	6.05g	10%
Sugars	1.24g	24%
Dietary Fiber	0.63g	12%
Protein	7.56g	74%
Vitamin C	8.6mg	70%
Vitamin A	0.2mg	25%
Iron	2.8mg	77%
Calcium	11.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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