Chicken Cacciatore Casserole

The traditional Italian “hunter’s stew” with woodsy herbs and earthy mushrooms becomes a one-dish meal with the addition of long-grain rice. A quick bake in the oven lets each grain soak up the sweet and tangy sauce.

Recipe courtesy of Casey Barber

Chicken Cacciatore Casserole

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    2 tablespoons canola or vegetable oil 1/2 cup white wine
    1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces 1 28-oz. can diced tomatoes
    1/2 pound (8 oz) crimini mushrooms or wild mushrooms, stemmed and thinly sliced 1 teaspoon minced fresh rosemary
    1 large garlic clove, minced 1 teaspoon minced fresh sage
    1 small to medium red bell pepper, stemmed, seeded, and thinly sliced 1 cup long-grain white rice like basmati


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 375F.

    • 2

      Heat the oil in a large, high-sided sauté pan or skillet over medium-high heat.

    • 3

      Add the chicken and cook about 2 minutes per side until browned. Transfer to a deep, square casserole dish.

    • 4

      Add the mushrooms in a single layer and cook without stirring for 5 minutes until browned. Stir in the garlic and bell pepper and cook for a few minutes more to soften.

    • 5

      Add the wine and stir to scrape up the browned bits. Add the tomatoes, rosemary and sage, and bring to a simmer.

    • 6

      Pour the rice into the casserole dish over the chicken, then pour the contents of the skillet into the casserole dish.

    • 7

      Stir to combine, then cover and bake for 20 minutes, then uncover and bake for 10 minutes more until the rice is tender and the chicken is cooked through.

    • 8

      Serve immediately.

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