This chicken dish very closely resembles Chicken Cacciatore. The process is somewhat different – as I made it into a chicken cheese bake in the oven. We had this dish served over pasta, however, it would also be tasty served over rice.
Life in my neck of the woods is getting super super busy with work. I may take a hiatus from the blog for a while. I will see how busy my schedule becomes over the summer months. (I worked 7 days this week…I am one tired “puppy”…but I do love it too!)
680 ml. Basil Passata
water added to the passata jar, shake up, to equal 1/4 of the jar
6-8 chicken pieces, breasts and thighs, skin on bone in
salt and pepper
1 Tblsp. Extra Virgin Olive Oil
2 large crimini mushrooms sliced and roughly chopped
1/2 green pepper, thinly sliced
2 large garlic cloves, minced
1 onion, halved then thinly sliced
2 Tblsp. balsamic vinegar
2 Tblsp. water
Here is a picture of the sliced veggies:
Heat up a frying pan on medium heat with the EVOO. Season the chicken with salt and pepper. Heat the pan for at least five minutes, then add the chicken pieces skin side down. Do not turn over for at least 5-6 minutes so the skin will get nice and golden. Once turned, leave in the pan for 2 more minutes, then transfer the chicken to a platter.
Turn the heat down to low/medium and and in the mushrooms sauteing until golden. Then add in the sliced onions, season with salt and pepper. Saute until the onions begin to get some golden color, then add in the peppers and minced garlic. Saute another 2-3 minutes.
Add the onion pepper mixture to the bottom of your casserole dish.
Then lay down the chicken pieces on top, as well as any of the juices in the platter. Pour the Passata sauce throughout the chicken. Add the water to the passata jar, shake up, the add evenly through out the passata. Generously spread grated Parmesan cheese through out the casserole and place in the oven uncovered.