Quick Chicken Cacciatore with Mushrooms

Here is a great way to use the chicken thighs. Breasts will just dry out in this preparation.

Serves: 4Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 1 lb. boneless, skinless chicken thighs, diced
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ½ cup all-purpose flour
  • 4 Tbsp. extra-virgin olive oil, divided
  • 3 cloves garlic, peeled and sliced
  • 1 small white onion, peeled and sliced
  • 1 medium carrot, peeled and chopped
  • 1 package (10 oz.) white mushrooms, sliced
  • 1 cup dry red wine
  • 1 can (16 oz.) crushed tomatoes
  • 1 cup chicken broth
  • 1 bay leaf
  • 1 sprig fresh oregano
  • 8 oz. cooked spaghetti


  • Season the chicken with salt and pepper. Dust with flour and shake off the excess.
  • Heat 2 tablespoons oil in a large skillet on medium-high. Brown the chicken then remove from the pan and set aside.
  • Add the remaining oil to the same pan and add the garlic, onion, carrot, and mushrooms. Sauté for about 5 minutes, or until the vegetables begin to soften.
  • Add the wine, broth, tomatoes, bay leaf, and oregano. Return the chicken to the pan, and bring to a gentle simmer. Cook, partially covered, for 45 minutes or until the chicken is very tender and the broth has slightly thickened. Serve hot over spaghetti.