Chicken Cacciatore Stoup Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2715
FAT
727%
CHOL
44%
SOD
71%

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Ingredients for 4 servings

1 cup basil, arugula or baby spinach leaves, shredded or torn

1 medium onion, peeled and quartered lengthwise then thinly sliced

3 to 4 tablespoons extra-virgin olive oil, 3 turns of the pan

1 (15-ounce) can diced tomatoes

1/2 teaspoon crushed red pepper flakes

4 cloves garlic, chopped

3 tablespoons fresh rosemary, finely chopped, 3 or 4 sprigs

1 red bell pepper, seeded and quartered lengthwise then thinly sliced

2 cups chicken stock

Grated Parmigiano-Reggiano or Romano, to pass at table

4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped

2 russet potatoes, peeled and cubed into 1-inch squares

1/2 cup dry Italian red wine, eyeball it

Crusty bread, to pass at the table

4 ribs celery hearts, chopped

Coarse salt and black pepper

1 (28-ounce) can fire-roasted crushed tomatoes

1 package boneless, skinless chicken breasts, 1 to 1 1/3 pounds, diced

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