Chicken Cacciatore

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 pounds boneless, skinless chicken breasts, cut into cubes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley

Directions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and onion and cook, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes.
3. Add the chicken cubes and cook until lightly browned, about 5 minutes.
4. Add the oregano, basil, salt, and pepper and stir to combine.
5. Pour in the diced tomatoes and white wine and bring to a simmer.
6. Reduce the heat to low and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 20 minutes.
7. Stir in the parsley and serve.

Interesting Facts

• Cacciatore is Italian for hunter, and this dish is traditionally served with game meats such as rabbit or pheasant.
• Chicken cacciatore can also be served over pasta or rice.
• This dish can be made ahead of time and stored in the refrigerator for up to 3 days.