Recipe By: Lauren, Chef Worthy
Episode #3 - Janis and Lauren

Ingredients:

Chicken Cacciatore

• 4 x chicken breast or thigh (bone in and skin on)
• 1 x tbsp olive oil
• 2 x garlic cloves minced
• 1 x cooking onion diced
• 1 x tsp oregano
• 2 x tbsp capers
• 1 x cup of mushrooms (white mushrooms sliced thin)
• 1 x red pepper diced
• 1 cup x red wine
• 28 oz can x diced tomatoes (with their juices)
• 2 tbsp x tomato paste
• 1 cup x chicken stock
• Basil
• Salt and pepper

Toasted Lemon Quinoa

• Quinoa
• Zest from one lemon
• Juice from half a lemon
• ½ cup x grated parmesan cheese
• 3 tbsp x olive oil
• Salt and pepper to taste

Directions:

Chicken Cacciatore

1. Heat oil in large Dutch oven over medium high heat.  Season chicken with salt and pepper on both sides.
2. When oil is hot sear chicken on each side for about 5 min until skin gets browned. 
3. Remove chicken from pan, reduce heat to medium and add garlic, oregano, capers and onion. Sautee for about 5 minutes until onion becomes translucent.
4. Add mushrooms and red pepper – cook about 5 minutes. Add in red wine – cook until liquid has reduced – about 5 minutes.
5. Add in canned tomatoes, tomato paste and chicken stock. Bring to a boil, reduce heat and simmer for 8 minutes.
6. Remove skin from chicken and add chicken back in pan with sauce and cook on very low heat for about 1.5 hours – sauce will thicken considerably.
7. Add more salt and pepper to taste. 

Toasted Lemon Quinoa

1. Heat 1 tbsp olive oil in a pan. Add uncooked quinoa to pan and toast on medium heat for  10 – 15 minutes until quinoa is browned. 
2. Cook quinoa following directions on box. Once cooked, add in lemon juice, lemon zest, olive oil, parmesan, and salt and pepper to taste.
3. To serve spoon quinoa onto plate, top with chicken, lots of sauce, add some shredded basil and enjoy!