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Chicken Cacciatore
Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms slow-simmered in a rich tomato sauce.
Equipment
- Dutch Oven or large heavy pot
Ingredients
- 6 chicken thighs ((or on the bone) skinned and trimmed)
- olive oil spray
- 1 large red bell pepper (chopped)
- 1 cup chopped mushrooms
- 1/2 medium onion (chopped)
- 2 garlic cloves (finely chopped)
- 1 28-ounce can crushed tomatoes (I love Tuttorosso)
- 1/4 cup chicken broth (more if needed)
- 1 tsp dried oregano leaves
- 1/4 cup fresh chopped basil leaves
- kosher salt and freshly ground black pepper
- 6 cups cooked whole wheat pasta (egg noodles or gluten-free pasta)
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.
Video
Notes
Chicken Cacciatore Variations:
- If you don’t like mushrooms, use extra bell pepper.
- Use baby bellas or white button mushrooms.
- Swap the chicken broth for dry white wine.
- If you prefer white meat, you can use boneless chicken breasts instead of thighs.
Nutrition
Serving: 1thigh, 3/4 cup sauce, 1 cup pasta, Calories: 288kcal, Carbohydrates: 43g, Protein: 22.5g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 65mg, Sodium: 379mg, Fiber: 7.5g, Sugar: 7.5g
- WW Points: 7