Chicken Cacciatore 'Trapeze

Ingredients

• 1 tablespoon butter 
• 29 ounce canned tomatoes red crushed canned
• 4 servings meat from a rotisserie chicken (8-piece)
• 2 cups chicken stock see 
• 2 tablespoons basil leaves fresh chopped for garnish
• 2 tablespoons parsley leaves fresh chopped
• 1 tablespoon grapeseed oil 
• 1 tablespoon seasoning or dried italian
• 1 teaspoon seasoning or dried italian
• 1  bell pepper diced red seeds removed and
• 1 teaspoon salt 
• 4 servings salt and pepper black freshly ground
• 6 ounces mushrooms white cleaned trimmed sliced
• 1 large onion diced white
• 1 cup rice white

Equipment

• frying pan
• pot

Directions

1. Heat the grapeseed oil in a large saute pan over medium heat. Season chicken with salt and pepper and sear on all sides.
2. Remove briefly to a utility platter. To the same saute pan in which the chicken was cooked, add onion, bell pepper, and mushrooms and saute until the onions become translucent.
3. Add tomatoes, parsley, and basil, Italian seasoning, and return the chicken to the saute pan. Cover and let simmer until the chicken is fork tender, about 25 to 35 minutes.;
4. For the rice:Bring chicken stock to a boil.
5. Add rice, salt, butter and Italian seasoning to the pot of boiling chicken stock, return to a boil, cover and let simmer for 20 minutes.
6. Remove pot from heat and let stand for an additional 5 minutes covered before removing lid.
7. Place some rice in the middle of a serving dish and top with chicken, vegetables and sauce.
8. Garnish with basil sprigs.;