Recipe courtesy of Robert Irvine
Episode: Circus Juggling
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Chicken Cacciatore 'Trapeze'
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Chicken and sauce:
Herbed rice:

Directions

Heat the grapeseed oil in a large saute pan over medium heat. Season chicken with salt and pepper and sear on all sides. Remove briefly to a utility platter. To the same saute pan in which the chicken was cooked, add onion, bell pepper, and mushrooms and saute until the onions become translucent. Add tomatoes, parsley, and basil, Italian seasoning, and return the chicken to the saute pan. Cover and let simmer until the chicken is fork tender, about 25 to 35 minutes.;

For the rice:Bring chicken stock to a boil. Add rice, salt, butter and Italian seasoning to the pot of boiling chicken stock, return to a boil, cover and let simmer for 20 minutes. Remove pot from heat and let stand for an additional 5 minutes covered before removing lid. Place some rice in the middle of a serving dish and top with chicken, vegetables and sauce. Garnish with basil sprigs.;

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