Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion, garlic, red and green bell peppers, and cook until softened, about 5 minutes.
4. Add the diced tomatoes, tomato sauce, chicken broth, white wine, oregano, basil, paprika, salt, and pepper. Stir to combine.
5. Return the chicken to the skillet and spoon the sauce over the chicken.
6. Transfer the chicken and sauce to a 9x13 inch baking dish.
7. Sprinkle the shredded mozzarella cheese over the chicken.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and sprinkle with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 16g
Carbohydrates: 14g
Protein: 42g
Sodium: 700mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Dry white wine can be substituted with chicken broth or apple cider vinegar.
- Mozzarella cheese can be substituted with cheddar cheese or Parmesan cheese.
Variations:
- Add sliced mushrooms to the skillet with the onions and peppers.
- Use diced canned tomatoes with green chilies for a spicier version.
- Add cooked bacon or prosciutto to the skillet for extra flavor.
Tips and tricks:
- To save time, use pre-chopped onions and peppers.
- If the sauce is too thick, add more chicken broth or white wine.
- For a crispy cheese topping, broil the casserole for the last 2-3 minutes of cooking.
Storage instructions:
Store leftover Hunter's Chicken Casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
Serve the Hunter's Chicken Casserole on a large platter with a side salad and crusty bread.
Garnishes:
Garnish the casserole with chopped fresh parsley or basil.
Pairings:
Pair the Hunter's Chicken Casserole with a glass of dry white wine or a cold beer.
Suggested side dishes:
Serve the Hunter's Chicken Casserole with a side salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the chicken is dry, reduce the cooking time in the skillet.
- If the sauce is too thin, add a cornstarch slurry to thicken it.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover casserole in the refrigerator within 2 hours of cooking.
Food history:
Hunter's Chicken Casserole is a traditional Italian dish that originated in Tuscany. It was originally made with game meat, such as pheasant or rabbit, but has since been adapted to use chicken.
Flavor profiles:
The Hunter's Chicken Casserole is savory and slightly sweet with a hint of spice from the paprika.
Serving suggestions:
Serve the Hunter's Chicken Casserole with a side of crusty bread and a glass of red wine for a cozy dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A