Chicken Cacciatore Recipe

Posted on Nov 29 2013 - 7:17pm by admin

Chicken-Cacciatore-RecipeChicken Cacciatore Recipe


  • 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


  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

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