Chicken Breast Cacciatore with Potatoes and Green Beans

 

4 chicken breasts

1 yellow onion, sliced in half-moon slices 

200g mushrooms, sliced thin 

6 cloves garlic, coarsely chopped 

1/2 cup red wine 

1 can crushed tomatoes  

2 tablespoons tomato paste 

Salt and Pepper

Potatoes, chopped

Green beans

Pat the chicken dry. Season with salt and pepper. With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms. Set chicken aside. 

In the same pan, sauté onions, mushrooms in olive oil for 3 minutes over medium heat. Add garlic,  saute for 1 minute more. 

Lower the heat and add wine, crushed tomatoes, tomato paste, salt and pepper. Stir to fully combine. Add some hot water if needed to cover chicken and potatoes.

Place seared chicken and potatoes in the sauce. Simmer 35 minutes uncovered, adding green beans for the last 10 minutes.

Stir in fresh parsley. 

Chicken Pot Pie

 

1 onion, diced 

1 clove garlic, crushed

450g of boneless skinless chicken breast, cut into cubes 

1 frozen package of classic mixed vegetables, thawed 

1 cup of chopped celery, (about 4 sticks) 

3 cups chicken broth 

1/3 cup flour 

Puff Pastry Sheets 

Take 1 sheet of puff pastry and press into bottom of baking dish, poke several holes in it and bake on 350′ for 15 – 20 minutes. 

Meanwhile, saute onion, add garlic and chicken. Cook until no longer pink. 

Remove from heat and set aside. 

Then add veggie mix and celery to pan and saute for several minutes before adding the chicken back to the pan. 

Add broth and flour, and combine well. Season with salt and pepper. 

Place the chicken and veggie mix into baking dish, top with pastry dough and cook on 350 for 20 – 35 minutes until filling is bubbly and crust is golden brown.