"A warm and cozy chicken dish perfect for winter evenings and airy spring days alike"Serves 6 | Prep Time 15 mins | Cook Time 20-30 mins
Why I Love This Recipe
My family has a tradition: every Sunday, without fail, we have some kind of delicious big chicken dish for dinner. It varies week to week of course, but my personal favorite is my dad’s Chicken Cacciatore.
Ingredients You'll Need
4 chicken breasts
2 cans stewed tomatoes
3 cups spinach
2 small white onions, peeled
2 tsp minced garlic
1 cup flour (can be made with gluten-free, rice flour, or regular)
Salt and Pepper to taste
Oil (for cooking)
Cut chicken breast into 1-inch pieces.
Dice onion into small pieces (no more than 1/2 inch).
Add diced onion, garlic, and 2 cans stewed tomatoes to blender. Cover and blend for 10 seconds.
Pour flour in a bowl. Coat chicken pieces thoroughly.
Heat 3 tbsp oil to medium/medium-high heat in pan on stove, or heat 4-5 tbsp of oil to 375% in an electric skillet.
When oil is hot, add chicken to the pan, making sure each piece touches oil. The oil does not need to be very deep.
Salt and pepper the chicken in the pan. Do not oversalt.
Cook until each piece is tan and slightly crusty on all sides, turning occasionally.
When chicken is cooked through, reduce heat to medium-low (on stove) or 275% (on electric skillet) and pour the blended tomato mixture over the top. Add the spinach on top and cover with a lid.
Reduce heat to low and let simmer while covered for 5-10 minutes. If sauce is too thin, remove cover and simmer for 5 minutes more.
Pairs Well With
Brown or white rice and steamed broccoli and green beans