Recipe

Chicken Cacciatore Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 4 months, 1 week ago My family served this Italian dish with pasta and zucchini with an antipasto salad and a glass of dry red or white wine. Prep:30m Cook:45m Servings:4	Spinach1948
	italian quick easy

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Ingredients

Ingredients:

Eight 3oz chicken thighs with skin

1 tsp. Olive oil

1 cup chopped onion

2 cups sliced mushrooms

2 Garlic cloves minced

1 ½ cups chopped canned tomatoes, with juice

½ cup low-sodium chicken broth

2 Tbs. No-salt-added tomato past

½ tsp. Dried oregano

½ tsp. Dried thyme

¼ tsp. Salt

¼ tsp. Freshly ground black pepper

3 Tbs. Minced fresh basil

Directions

1 Place the chicken skin side down in a large skillet and turn the heat to medium-low. When the chicken has rendered some fat, increase the heat to medium-high and brown on both sides, about 12 minutes. Transfer the chicken to a plate. When chicken is cool enough to handle, remove and discard the skin.

2 Pour off all the fat from the skillet and wipe clean with paper towels. Add olive oil and warm over medium-high heat until hot but not smoking. Add the onion and cook over medium heat until softened, about 3 minutes.

3 Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are softened, about 3 minutes.

4 Add the tomatoes, chicken broth, tomato past, oregano, thyme, salt, and pepper to the skillet along with the reserved chicken. Bring the liquid to a boil and simmer over medium-low heat, stirring occasionally, until the chicken is tender and cooked through 20 to 25 minutes. Stir in the basil.

5 Serve the chicken topped with one-forth of the sauce.

Serves 4

Serving size: 2 thighs plus sauce

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