PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinusShoppable Banner MobileShoppable Banner Desktop

97% would make again

Chicken Cacciatore

Tasty Team

Under 30 minutes

ADVERTISEMENT

Under 30 minutes

Ingredients

for 4 servings

  • 1 ½ lb chicken thighs (680 g)
  • 3 tablespoons olive oil
  • 8 oz mushroom (225 g), sliced
  • ½ medium onion, sliced
  • 1 red bell pepper, sliced
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flake
  • ½ teaspoon dried rosemary
  • ½ cup red wine (120 g)
  • 14 oz canned diced tomato (400 g)
  • 1 cup chicken stock (240 g)
  • ¼ cup fresh parsley (10 g)
  • salt, to taste
  • pepper, to taste

Nutrition Info

Powered by
    Calories 306
    Fat 15g
    Carbs 16g
    Fiber 3g
    Sugar 7g
    Protein 25g

Estimated values based on one serving size.

ADVERTISEMENT

Preparation

  1. Liberally season chicken thighs with salt and pepper.
  2. In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.
  3. Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.
  4. SCROLL FOR MORE CONTENT

  5. Once browned, remove mushrooms to the same dish with the reserved chicken thighs.
  6. Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.
  7. Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.
  8. SCROLL FOR MORE CONTENT

  9. Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.
  10. Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.
  11. Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.
  12. Cook while covered for 12 minutes or until chicken’s internal temperature reaches 165˚F (75˚C).
  13. Serve chicken and sauce with a side of pasta or bread.
  14. Enjoy!
NEW

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.

ADVERTISEMENT

You have opted out of "sales" of personal data. This will not opt you out of all ads. Click the privacy policy link for more info.