Monday, November 10, 2014

Chicken Cacciatore with Prosciutto

This is a fantastic, easy, and relatively quick meal.  It uses most of the ingredients you may already have lying around,  minus the Prosciutto which you may have to purchase.  I'm a dego so I happened to have prosciutto lying around.  Just kidding,  I bought it from this amazing flat bread idea in my head that turned out horribly.  Ah,  you win some you lose some.  With this recipe however, I won.  I made this when my friend Alli Paul came over. Alli eats generally clean,  so it was my task to make a totally clean dish for her and I.    This delicious dish has a load of vegetables,  which makes it very filling with the two proteins.   This is an awesome reheat too, so perfect for all you meal preppers!  

I love the clean eating aspect of this,  especially since it is all fresh vegetables.  You are not missing anything without a starchy carb like pasta, which is typically served with this dish in a restaurant.   You could certainly make it with quinoa.  But then it wouldn't be paleo (but seriously,  who gives a shit?).  For now this recipe is clean,  paleo and gluten free----yada yada yada (Jerry-you yada'd over the best part Elaine- No I mentioned the soup).

Chicken Cacciatore with Prosciutto 
Prep: 30 minutes
Cook: 1 hour
Serves: 4-5

1 lb chicken breast, cleaned (about 4 medium thickness)
1/4 lb Domestic Prosciutto (if your rich you can get imported--the difference is about $5 a pound)
1 large White Onion
3 Small Cloves Garlic, or 1/12 large ones
2 Shallots
1lb Sliced White Mushrooms
4 cups Fresh Spinach (about 1 bag)
2 cups Roasted Rep Peppers (mine I made, but the jarred in water would work fine)
4 cups fresh Broccoli 
2 tbsp Olive Oil, divided
12 oz Tomato Sauce (Tuttoroso is my favorite)
4 Tbsp Tomato Paste (I use this kind...
1/2 tsp Red Pepper Flakes
1/2 tbsp parsley 
Salt and Pepper for Seasoning
2 Bay Leaves

1. In a large sauce pot heat 1/2 tbsp of olive oil over medium high heat
2.  Throw in Mushrooms and sauteed 4-5 minutes,  until a little brown around the edges.  
3. While that is happening dice your garlic, shallots, and onions,  place on a separate cutting board.
4. Remove mushrooms and set aside on a separate plate.
5.  Add 1/2 tbsp of olive again to the sauce pot and allow to heat over medium high heat.
6.  Throw broccoli in sauce pan and allow to saute for about 7-10 minutes, or until also a little brown (do not cook all the way through, you do not want them to turn to mush in your finished product).  Throw in spinach for one minute and allow it to wilt a little.
7.  Set aside on the same plate as the mushrooms.
8.  Again,  heat 1/2 tsp of olive oil over medium high heat.
9.  Throw in prosciutto and allow to saute about 5 minutes.
10.  While prosciutto is browning,  clean and cut your chicken breast into large strips.  
11.  When prosciutto a little brown around the edges throw in garlic and onions from the cutting board,  adding 1/2 more of olive oil.  Let that all cook together until fragrent.  Season with salt and pepper and 1/2 tbsp parsley, lightly.
12.  Remove prosciutto and place on the same plate with the other veggies (it should start to look like a big pile). 
14. For the last time,  heat 1/2 tbsp olive oil over medium high heat. 
15.  Season chicken well with salt, pepper, and red pepper flakes.
16. Saute in olive oil about 5 minutes on each side.  Until lightly fried and brown on each side.
17.  This is where it gets super easy----mix in the 4 tbsp of tomato paste with the chicken.
18.  Put all your vegetables from the plate plus your roasted red peppers into the sauce pot with the chicken.

19. Cover with tomato sauce.
20.  Add bay leaves.

21.  Cover with lid and cook over medium high heat, stirring occasionally,  for 1 hour. 
22.  Remove bay leaves and serve.