Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 6 Servings
This Chicken Cacciatore is insanely delicious! If you love pasta dishes, then this will suit your taste buds perfectly! In just an hour and a half, you can enjoy this spectacular dish. Enjoy!
Ingredients:
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8 oz. fresh mushrooms, sliced
14.5 oz. canned diced tomatoes do not drain
3 bay leaves
pepper
1 large onion, finely chopped
1 large red bell pepper, ribs and seeds removed, chopped
1 tsp dried oregano
3 lbs. bone-in, skin-on, chicken thighs (about 8)
1 tbsp olive oil
salt
3 cloves garlic, minced
2 tbsp tomato paste
1 small Parmesan rind
1 tbsp fresh thyme leaves or 1 tsp dried thyme
½ tsp crushed red pepper flakes
2 tbsp all-purpose flour
1 c dry white wine
Directions:
Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Sprinkle salt and pepper over the chicken thighs, then toss to coat.
Add 1/2 of the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn brown. Move them to a clean plate. Repeat the process with the rest of the chicken thighs.
Remove most of the accumulated fat from the skillet and leave about 1 tbsp of it.
Stir in the onions and mushrooms, then sauté for a few minutes until soft. Season with a bit of salt. Stir in the garlic and sauté for about a minute or until aromatic.
Whisk in the flour and cook for a minute to remove the raw taste.
Add the Parmesan rind, wine, bay leaves, tomato paste, oregano, tomatoes, bell pepper, and thyme. Stir everything until well incorporated. Make sure to scrape the bottom of the skillet to get the browned bits.
Bring the chicken thighs back into the skillet, then coat with the sauce.
Turn the heat down to low and simmer for 45 minutes. Discard the Parmesan rind and bay leaves.
Remove from the heat and sprinkle freshly chopped parsley on top to garnish. Dish out!
Serve and enjoy!
Nutrition Facts:
Calories: 527 kcal | Carbohydrates: 12g | Protein: 34g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 297mg | Potassium: 819mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1047IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 3mg
Ingredients
- 8 oz. fresh mushrooms, sliced
- 14.5 oz. canned diced tomatoes do not drain
- 3 bay leaves
- pepper
- 1 large onion, finely chopped
- 1 large red bell pepper, ribs and seeds removed, chopped
- 1 tsp dried oregano
- 3 lbs. bone-in, skin-on, chicken thighs (about 8)
- 1 tbsp olive oil
- salt
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 small Parmesan rind
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- ½ tsp crushed red pepper flakes
- 2 tbsp all-purpose flour
- 1 c dry white wine
Instructions
Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Sprinkle salt and pepper over the chicken thighs, then toss to coat.
Add 1/2 of the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn brown. Move them to a clean plate. Repeat the process with the rest of the chicken thighs.
Remove most of the accumulated fat from the skillet and leave about 1 tbsp of it.
Stir in the onions and mushrooms, then sauté for a few minutes until soft. Season with a bit of salt. Stir in the garlic and sauté for about a minute or until aromatic.
Whisk in the flour and cook for a minute to remove the raw taste.
Add the Parmesan rind, wine, bay leaves, tomato paste, oregano, tomatoes, bell pepper, and thyme. Stir everything until well incorporated. Make sure to scrape the bottom of the skillet to get the browned bits.
Bring the chicken thighs back into the skillet, then coat with the sauce.
Turn the heat down to low and simmer for 45 minutes. Discard the Parmesan rind and bay leaves.
Remove from the heat and sprinkle freshly chopped parsley on top to garnish. Dish out!
Serve and enjoy!
