- 3 boneless skinless chicken breasts
- 1 28 oz can plum tomatoes (get the best quality you can)
- 1 small can tomato paste
- 2-3 red, yellow or orange peppers, sliced into strips
- 1 sweet onion sliced
- 3-4 garlic cloves, minced
- 1 cup red wine
- 1 cup chicken broth
- 1 large handful of fresh basil - cut in a chiffonade
- 1 tsp italian seasoning
- olive oil
- Salt and Pepper to taste
- Heat dutch oven over medium heat with a little olive oil. Season chicken with salt and pepper and brown in the frying pan on both sides. Remove from pan.
- Add onions and peppers to the dutch oven and cook until the onions start to turn translucent. Scrape up bits of the browned chicken as the onions and peppers cook. Add garlic and wine. Cook for about 3-4 minutes until the wine is reduced by about half.
- Add the chicken broth, tomatoes and italian seasoning along with two tablespoons of additional olive oil and a few dashes of salt and pepper.
- Simmer the chicken on the stovetop for about and hour and a half stirring every 20 minutes scraping down the sides of the pot. Crush the tomatoes as you are cooking so you are left with smaller chunks.
- During the last half hour add the basil and stir to combine.
- When the chicken is done cooking shred with two forks until you get lots of big chunks of chicken. Add a little more salt and pepper to taste. If you want to make this sauce a little bit velvety you could add in 2-3 tablespoons of butter at this point.
- Serve over pasta that has been tossed with EVOO and crushed red pepper flakes (if desired.) Top with freshly grated Parmesan cheese.
Recipe by at http://www.beckiswholelife.com/2011/11/21/chicken-cacciatore/