Recipe

Summer Ale Chicken Cacciatore Recipe

	Boofie / All my dishes 1 year, 4 months ago My fiance and future in-laws went totally ga-ga for this last night! I wanted something light but comforting and savory, and this is what I threw together. I served with Ronzoni 7 grain fusilli and garlic knots. MMmmm! Prep:15m Cook:30m Servings:6	Boofie
	samual adams summer ale cacciatore chicken pasta italian summer dishes

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Ingredients

1.5lbs boneless, skinless chicken breasts

1 large red onion, thinly sliced

2 stalks celery, thinly sliced

1 red bell pepper, thinly sliced

3-4 cloves garlic, minced

14.5 oz can fire roasted diced tomatoes and liquid

1.5 c low sodium chicken broth

1 bottle Samuel Adams Summer Ale

Oregano

1 bay leaf

Crushed red chili flakes (optional)

Chicken bullion granules (optional)

Olive oil

Flour for dredging

Salt and pepper to taste

Shaved parmesan (optional)

Directions

Wash and trim your chicken. I had two huge breasts and halved them into four thin breast fillets for quicker cooking. You can leave them whole or chunk them, your choice.

In a shallow dish (or a gallon freezer bag) combine enough flour to coat your chicken lightly and salt and pepper to taste. Toss your chicken pieces in and shake off the excess. If you are chunking the chicken, I recommend only doing half. The flour is more to thicken the sauce later than to actually bread the chicken, and you don't want a gooey mess.

Heat a large skillet over medium-high heat and add just enough olive oil to keep your chicken from sticking. Brown chicken 1-2 minutes on each side and remove chicken to a plate.

In the same skillet, toss in your sliced vegetables and garlic and lower the heat to about medium. Allow veggies to sweat for a few minutes without browning.

When celery and peppers are tender, slowly add half of the summer ale to the pan, stirring to loosen any yummy bits on the bottom of the pan. Add in tomatoes and chicken stock. If you are using the bullion granules, add them now (small amounts, very salty!) also. If you aren't, salt and pepper to taste. I also added a healthy dose of crushed red chili flakes for some heat.

Season with oregano to taste (I used around 1 tbsp of dried) and add your bay leaf. Gently stir and add chicken back to skillet, nestling it among the veggies in the sauce.

Reduce heat to a simmer. Allow chicken to cook until juices run clear and sauce has thickened to desired consistency.

Garnish with shaved parmesan curls and enjoy!

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