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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories630
Total Fat34g
Saturated Fat6g
Cholesterol110mg
Sodium1050mg
Total Carbohydrate42g
Dietary Fiber4g
Sugars7g
Protein31g