Pollo alla cacciatora

Ingredients

• whole chicken, cut up1 piece
• Olive oilAs needed
• onion, chopped1 piece
• bell pepper, chopped1 piece
• garlic, minced2 clove
• can crushed tomatoes28 oz
• red wine.5 cup
• Rosemary and oreganoAs needed
• Salt and pepperAs needed

Instructions

1. 1

   Step 1

   In a large skillet, brown a whole cut-up chicken in olive oil. Remove the chicken and set aside.

2. 2

   Step 2

   In the same skillet, sauté 1 chopped onion, 1 chopped bell pepper, and 2 minced garlic cloves until softened.

3. 3

   Step 3

   Stir in a 28 oz can of crushed tomatoes, 1/2 cup of red wine, and herbs (such as rosemary and oregano).

4. 4

   Step 4

   Return the chicken to the skillet. Bring to a simmer, then reduce heat, cover, and cook for 45-60 minutes, or until the chicken is cooked through.

5. 5

   Step 5

   Season with salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pollo alla cacciatora can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.