Chicken Cacciatore w/Red Wine Sauce

Paired with a red wine and tomato based sauce this dish is packed with flavor. Add some cayenne and crushed red pepper flakes to make it extra spicy. Pairs wonderfully with a side of mashed potatoes, rice, or pasta. Can also be the perfect one pot meal and gluten free if you omit the flour and rice!

Ingredients:
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour (omit for GF)
- Salt
- Pepper
- 3 tbsp avocado oil
- 2 tbsp butter
- 1/2 white onion sliced/halved
- 1 medium red bell pepper, seeded, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 1/2 6-oz can tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 cup chicken broth or prepared bullion cube
- 1/2 tsp cayenne (optional)
- 1 tsp crushed red pepper flakes (optional)
- 1 tsp oregano
- 1 tsp paprika
- 2 tbsp fresh basil
- 4 bay leaves
- 2 sprigs fresh rosemary

Directions:
1. Sprinkle salt, pepper, and 1 tbsp flour over both sides of chicken breasts. Coat chicken evenly with flour mixture.
2. Heat oil in large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on both sides.
3. Remove chicken from pot, turn heat down to medium, and add 2 tbsp butter to pot or Dutch oven.
4. Add red peppers, onions, garlic, and cook until tender (~5 minutes).
5. Add red wine, let reduce to half.
6. Add tomato paste and let sauce thicken (omit for a thinner sauce).
7. Add crushed red tomatoes and chicken broth and bring to boil. Stir in additional seasonings, bay leaves, rosemary, add salt and pepper to taste.
8. Add chicken back to pot in single layer on top.
9. Cover, reduce heat to medium low, and let simmer for 20 minutes or until juices from chicken run clear when pierced with a fork.
10. Serve over rice, mashed potatoes, or pasta with fresh basil on top.

**Optional for leftovers: If you’re a fan of curry dishes, add 1 tbsp red curry paste, a dash of fish sauce, and 1 6-oz can of coconut milk when reheating leftovers to turn your cacciatore into a red curry with chicken dish!

Insta Pot Rice Recipe

For this recipe I used jasmine rice in my Instant Pot. Use equal parts rice to water dependent on the amount of people you’re serving. For 2 people I used 1 1/2 cups of rice and 1 1/2 cups of water.

Ingredients:
- 1 1/2 cups Jasmine rice
- 1 1/2 cups water or broth
- salt
- 1 tbsp oil of choice

Directions:
1. Rinse rice in sieve until water runs clear.
2. Add rice, water (or broth), pinch of salt, and oil to Instant Pot. Make sure all rice is covered with liquid.
3. Cover and twist to lock.
4. Using manual settings: Set timer to 5 minutes on high pressure. It will take some time for it to build pressure so make sure to do this ~25 minutes before you plan to have dinner ready.
5. When the timer goes off let it naturally release the pressure for 10 minutes.
6. Once pressure has released naturally you can then use the quick release, fluff rice, and serve.

Sautéed Broccoli Recipe

Ingredients:
- 1 head of broccoli cut into small florets
- 2 tbsp butter
- 1 tsp seasoning salt or lemon pepper seasoning
- 2 tbsp water
- optional 1/2 fresh lemon or 1 tbsp apple cider vinegar
- pepper

Directions:
1. Heat 2 tbsp butter over medium high heat and add seasonings.
2. Add broccoli florets and coat evenly with seasonings and butter, sprinkle fresh ground pepper on top.
3. Saute for 5 minutes.
4. Add water and 1/2 fresh squeezed lemon or apple cider vinegar for extra flavor. Cover let cook an additional 5 minutes, stirring occasionally.
5. Uncover, stir, let cook an additional 1-2 minutes once liquid has evaporated, and serve!