Recipe
Author
Hy-Vee Test Kitchen
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Description
The best part of this dish is the sauce. Hy-Vee artisan bread or a side of polenta will make sure none of it gets left behind.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. olive oil | ||
| 1 ½ lbs. Hy-Vee Cool Chicken boneless, skinless chicken thighs (6 to 8) | ||
| ½ tsp. kosher salt, plus more to taste | ||
| ¼ tsp. freshly ground black pepper, plus more to taste | ||
| 3 oz. sliced pancetta, coarsely chopped into about 1/2-inch pieces | ||
| 8 oz. cremini mushrooms, quartered | ||
| 1 small red bell pepper, diced | ||
| ½ onion, thinly sliced | ||
| 4 garlic cloves, minced | ||
| 2 large thyme sprigs | ||
| 1 fresh bay leaf | ||
| ½ tsp. dried oregano | ||
| ¼ tsp. dried hot red pepper flakes | ||
| ½ c. dry white wine | ||
| 1 ¼ lbs. fresh very ripe tomatoes (about 5 medium) | ||
| ¾ c. chicken broth | ||
| 6 pitted Kalamata olives, coarsely chopped | ||
| 1 tbsp. chopped fresh flat-leaf parsley leaves | ||
| 1 tbsp. thinly sliced fresh basil leaves | ||
| ¼ c. freshly grated Parmesan cheese |
Directions
- Heat heavy large frying pan over medium-high heat and add oil to the pan.
- Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Cook chicken until it is pale golden brown, about 3 minutes per side. Transfer chicken to a medium bowl.
- Reduce heat to medium and add pancetta to same pan. Sauté until golden, about 3 minutes. Using slotted spoon, transfer pancetta to small bowl.
- Add mushrooms to pan and sauté until they become tender and golden, about 5 minutes.
- Add bell pepper and onion and sauté until they are tender, about 5 minutes.
- Add garlic, thyme, bay leaf, oregano and red pepper flakes and sauté until garlic softens, about 1 minute.
- Add wine and simmer until it is reduced by half, stirring to scrape up browned bits on bottom of pan, about 1 minute.
- Add tomatoes and their juices, chicken stock and olives. Bring to a simmer, then reduce heat to medium-low.
- Return chicken and its accumulated juices pan to pan, nestling chicken into sauce. Gently simmer uncovered until tomatoes melt into sauce and sauce thickens slightly, about 40 minutes.
- Remove thyme stems and bay leaf. Stir in parsley and basil.
- Spoon chicken and sauce onto plates. Sprinkle with reserved sautéed pancetta and Parmesan cheese and serve.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 160mg
- Sodium: 1140mg
- Total Carbohydrates: 13g
- Protein: 42g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 90%
0%
Iron 20%
0%
Calcium 15%
Recipe Source:
Courtesy of Curtis Stone, Hy-Vee Seasons Health 2012.