Empty My Fridge
One Pot Chicken Pizzaiola Recipe! | Chef Jean-Pierre
Ingredients
- Olive oil2 tbsp
- Chicken breast2
- Onionas needed
- Mushroom · sliced2 cups
- Bell pepper · julienned1
- Oregano1 tsp
- Garlic · minced1 tbsp
- Chili pepper · crushed1 tsp
- White wine½ cups
- Beef broth¼ cups
- Canned tomato · peeled1 ½ cups
- Basil · chopped1 handful
- Cherry tomato½ cups
- Kalamata olive½ cups
- Potato1 lb
- Lemon
- Salt
- Black pepper
Instructions
- Heat olive oil in a large frying pan over medium heat. Sear the chicken scallopini for a couple of minutes per side until lightly browned. Remove and set aside.
- In the same pan, add the mushrooms, sprinkle with salt and cook until they have released most of their water.
- Add the bell peppers and cook for a couple of minutes.
- Add the dried oregano, minced garlic and crushed red chili peppers and cook until fragrant. Pour in the wine, if using, and let it reduce by half.
- Stir in the beef broth, canned tomatoes, grape tomatoes and basil. Return the chicken to the pan and simmer gently for 10–15 minutes.
- Add the poached potatoes and kalamata olives and simmer a few more minutes to heat through.
- Season with salt and pepper to taste. Just before serving, add the lemon zest.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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