Chicken Cacciatore

Ingredients

• 2 lbs chicken breasts, washed and dried
• 3 tablespoons olive oil
• 1/2 tablespoon coriander seed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil, if needed
• 2 stalks celery, sliced 1/2 inch thick
• 2 carrots, sliced 1/2 inch thick
• 1 red pepper, sliced into rings then cut in half
• 4 garlic cloves, minced
• 8 ounces portabella mushrooms or shiitake mushrooms, sliced
• 1 large onion, sliced into rings
• 1/2 cup white wine (I used sauvignon blanc)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon brown sugar
• 1 bay leaf
• 1 1/2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon dried thyme
• 1 tablespoon fresh lemon juice
• 5 fresh basil leaves, sliced
• 1 (28 ounce) can crushed tomatoes

Directions

1. 1

   In a coffee grinder grind coriander with salt and pepper.

2. 2

   Rub into chicken.

3. 3

   Heat a large heavy pot place oil in pot to cover bottom.

4. 4

   When hot brown chicken 3 minutes each side.

5. 5

   Remove to plate.

6. 6

   If needed add oil to pot and stir fry the celery, carrots, red pepper, garlic, mushrooms, and onion seasoned with salt and pepper for 5 minutes till browned.

7. 7

   Add wine and scrape all the goodness from the bottom of the pan.

8. 8

   Cook 5 minutes till wine is reduced in half.

9. 9

   Add remaining ingredients and cook for 10 minutes return chicken to pot and cook for 10 more minutes till chicken is cooked.

10. 10

    Serve on a large platter garnished with fresh basil and lemon slices.

11. 11

    Top with grated cheese if you like.