Chicken Cacciatore with Roasted Radishes

Moment of truth - I really dislike chicken. I know it's healthy and blah blah blah but I'd prefer a nice marbled steak. Because I know chicken is a good option, I'm always on the lookout for recipes and this week I decided to attempt a Chicken Cacciatore recipe. 

I scoured Pinterest for the perfect picture and came to this recipe from a blog called Proud Italian Cook. The photos had me hooked! I've never had this so I can't gauge the "authenticity" of this recipe but I can tell you it was AWESOME! To be "on plan" - I did make a few modifications so here is my version:

My Chicken Cacciatore simmering

Chicken Cacciatore

Ingredients

• 6 boneless, skinless chicken breasts (note the original recipe called for whole chicken)
• 8oz. mixed mushrooms, like crimini and shiitake
• 1 onion, diced medium
• 1 small yellow and red pepper, diced medium
• 2 small carrots, peeled and sliced
• 5 garlic cloves, shaved
• pitted kalamata olives, a large handful
• 1 cup chicken broth
• 1 cup chicken broth plus 2 tbsp lime juice (this was my substitute for white wine in the original recipe)
• 1 14 oz. can crushed tomatoes (no sugar added)
• 5 whole tomatoes chopped
• Assorted herbs, parsley, basil, oregano and thyme
• Olive oil
• Salt and pepper

Instructions

• Season chicken with salt, pepper and sprinkled oregano.
• Heat a heavy cast iron skillet, drizzled with olive oil.
• Place chicken in pan and do not move it until it reaches a deep golden brown and it's easy to turn, brown other side for a few minutes. 
• Remove chicken and set aside.
• Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes.
• Add chicken and lime juice mixture and let it reduce.
• Add chicken broth and tomatoes.
• Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
• Place the chicken back into the pan and sink into the juices.
• Simmer on low uncovered on the stove top for about 45 minutes. (Note: I was in a hurry or I would have simmered this even longer so that the chicken would sort of falls apart. The original recipe said to cook until chicken falls off the bone.)
• Garnish with fresh parsley.

Of course, Proud Italian Cook suggested serving with cooked pasta, polenta or warm crusty bread and we know that's not on plan! I didn't necessarily need any more veggies but I like the feeling of having a "side dish" so I used the opportunity to try another recipe....another Pinterest find of course. Have you ever thought of roasting radishes? Me either - until this recipe crossed my path. I'd say this one is worth trying but it's a little odd. I'd make it again for something different but I don't know that it will end up in my regular rotation.

Roasted Radishes

Ingredients:

My roasted radishes

• 2 bunches radishes, cleaned, trimmed and cut in half lengthwise
• spray with Pam
• 1/2 lemon, juiced
• salt and pepper to taste

Directions:

• Preheat oven to 375°F.
• Place all ingredients into a large mixing bowl and toss together. Spray with Pam. Season with salt and pepper.
• Spread radishes onto a baking sheet and roast for 20 to 25 minutes or until radishes have crisped and browned around the edges and have become almost fork tender.
• Lightly adjust seasonings and finish with lemon zest, if desired. Serve.

Delicious dinner. Give it a try!