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Chicken Cacciatore

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This recipe was taken from Jorge Cruise's Belly Fat Cure Fast Track book.  It's in Section 5 - The Ultimate Carb Swap Recipes.

Makes 4 Servings.

  • 3 Tbspn olive oil
  • 4 bone in chicken breasts with skin
  • salt & papper, to taste
  • 1 medium onion, chopped
  • 12 oz cremini mushrooms, sliced
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1/2 tspn dried oregano
  • 1/2 tspn dried basil
  • 1/4 tspn dried thyme
  • 1/2 tspn crushed red pepper
  • 3/4 cup red wine
  • 1.5 cups chicken broth
  • 2 Tbspn organic tomato paste

Heat oil in a large skillet over medium-high heat.  Season chicken breasts with salt & apper and cook, skin side down, undtil golden brown.  Remove and set aside.  Reduce heat to medium and saute onion, mushrooms, and garlic in the same skillet.  Stir in remaining ingredients and bring to a boil.  Return chicken to skillet, cover, and reduce heat to low.  Simmer for 35 min.

Remove chicken breasts.  Bring sauce to a boil and reduce by half.  Return chicken to the pan and coat with sauce.  Serve with remaining sauce.

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