Chicken Cacciatore
User Reviews
4.8
Chicken Cacciatore
Description
This recipe begins by seasoning chicken thighs and browning them in a hot sauté pan to develop savory crusts. Vegetables including red bell pepper, onion, garlic, and chopped mushrooms are then cooked in the same pan until tender. Crushed tomatoes, chicken broth, and dried oregano are added to create the sauce, into which the browned chicken returns. The dish simmers gently to allow the chicken to become tender and absorb the sauce flavors. Toward the end, fresh chopped basil is stirred in to brighten the sauce. Serving over cooked whole wheat pasta allows the sauce to coat noodles, making a hearty, satisfying meal.
The combination of tender chicken with the sweet pepper, earthy mushrooms, and flavorful tomato sauce creates a well-rounded, textured dish. The dish balances savory, aromatic, and slightly sweet components from vegetables and herbs.
This cacciatore adapts well, allowing substitutions in vegetables or broth and offers a comforting homemade entrée for dinner.
Ingredients
- 6 chicken thighs ((or on the bone) skinned and trimmed)
- olive oil spray form
- 1 large red bell pepper (chopped)
- 1 cup mushroom chopped
- 1/2 medium onion (chopped)
- 2 garlic finely chopped, cloves
- 1 ounce can crushed tomatoes (I love Tuttorosso)
- 1/4 cup chicken broth (more if needed)
- 1 tsp dried oregano leaves
- 1/4 cup basil fresh, chopped leaves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 6 cups whole wheat pasta egg noodles or gluten-free pasta, cooked
Instructions
- Season chicken with kosher salt and pepper.
- In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
- Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Set aside.
- Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
- Add the tomatoes, chicken, broth, and oregano. Cover the bring the sauce to a simmer.
- Continue simmering over low heat until the chicken is tender, about 35 to 45 minutes.
- Add the chopped basil 5 minutes before sauce is done.
- Serve over 1 cup cooked pasta.
Notes
- If mushrooms are unwanted, increase bell peppers as a substitute.
- Either baby bella or white button mushrooms work well in this dish.
- Dry white wine can replace chicken broth for a different flavor depth.
- Use boneless chicken breasts instead of thighs if preferred for white meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1thigh, 3/4 cup sauce, 1 cup pasta | |
| Calories | 288kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 22.5g | 45% |
| Fat | 4.5g | 7% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 379mg | 16% |
| Fiber | 7.5g | 30% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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