Chicken Cacciatore
Serves 4 to 6
- 1 jar Monte Bene Spicy Marinara pasta sauce
- 4 chicken breasts or thighs
- 2 cups whole grain rice
- 1/2 cup white wine
- 4 tbsp olive oil
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 6 oz. Crimini mushrooms, sliced
- 1 6 oz. can crushed tomatoes
- 1 large white onion, halved and sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley
Preheat oven to 350. Sprinkle chicken with salt and pepper on both sides. Heat olive oil in a medium saute pan (with lid) and add chicken. Brown on both sides, then remove and set aside. Add sliced onion and garlic and stir for 1 to 2 minutes. Add mushroom, oregano, and thyme. Stir for another few minutes until well mixed. Stir in white wine and bring to a low simmer (sauce should be bubbly). Add Monte Bene Spicy Marinara pasta sauce and crushed tomatoes. Place chicken on top of sauce mixture so that they are not fully submerged. Cover and place the whole pan in the oven. Bake for 45 minutes, remove cover, and bake for an additional 15 minutes. Meanwhile, prepare rice according to instructions. When the cacciatore is fully cooked, plate the rice and cover generously with chicken and sauce mixture. Top with fresh parsley and serve.