Chicken Cacciatore
This rustic Italian-style chicken dish is loaded with flavours and the chicken is so tender and scrumptious.
Servings: 4
Calories: 442kcal
Equipment
- skillet or sauce pot
Ingredients
- 4 chicken thighs, drumsticks and/or breasts
- salt and black pepper for seasoning
- 1/4 cup all-purpose flour, dredging
- 3 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium, red pepper, chopped
- 10 oz mushrooms, sliced (1 cup)
- 1/2 cup white wine
- 1 cup chicken broth
- 1-14 oz can diced tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- salt for seasoning
- parsley/fresh basil for garnishing
Instructions
- Season the chicken pieces with salt and black pepper. Dredge the pieces with the flour to coat lightly.
- In a large skillet or sauce pot, heat olive oil over medium-high heat. Add chicken pieces and sauté until the chicken has browned on each side, about 5 minutes per side. Remove and set aside on a plate.
- Add onion, garlic, red pepper, and mushrooms to the pan. Sauté until tender, about 5 minutes.
- Add the white wine, and simmer on a low boil until reduced to half. Add chicken broth, diced tomatoes, tomato paste, oregano, and basil.
- Return the chicken pieces to the pan, and turn them to coat into the sauce. Set the temperature to a lower simmer. Allow the chicken to simmer for about 20-30 minutes, until tender. Add seasoning if necessary.
- At this point, the sauce should have thickened, if not allow to boil for about a couple of minutes.
- Garnish with chopped parsley or fresh basil. Serve with pasta, mashed or roasted potatoes.
Nutrition
Calories: 442kcal | Carbohydrates: 16g | Protein: 23g | Fat: 30g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 352mg | Potassium: 712mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1101IU | Vitamin C: 48mg | Calcium: 48mg | Iron: 3mg