Chicken Cacciatore Recipe
- cook TIME 30 mins
- prep TIME 20 mins
- total TIME 50 mins
Ingredients (19)
- 24 oz skinless chicken thighs
- 10 oz mushrooms sliced
- 10.5 oz cooked pasta
- 24 oz tomatoes
- 4 oz red bell pepper cubed
- 2 oz onion chopped
- 2 oz shredded parmesan
- 1/4 fl oz red wine
- 1 oz Hunt's tomato paste
- 2 cups unsalted chicken broth
- 1 1/2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp ground pepper
- 1 1/2 tsp Italian seasoning
- 2 tsp garlic chopped
- 2 tbsp parsley chopped
- 1/2 tsp red pepper flakes
- 1 tbsp basil
INSTRUCTIONS
Season 24 oz chicken thighs with 1/8 tsp of salt, 1/4 tsp of pepper, and 1 tsp of Italian seasoning. Set aside for 10 minutes.
Bring a large pot of water to a boil. Put in the 24 oz tomatoes and cook them for 1 minute. Then transfer them into ice water so that they can cool quickly. Use a sharp knife to remove the tomato skins.
In a cast-iron pan, heat 1 tbsp olive oil over medium-high heat. Sear the chicken thighs on each side for 10 minutes in total. Set aside.
In the same pan saute 10 oz crimini mushrooms for about 5 minutes. Remove mushrooms from the pan and set aside.
Add 1 1/2 tbsp butter to the pan along with 2 oz onion, 1 oz tomato paste, 4 oz bell pepper, and 2 tsp garlic. Cook for about 5 minutes over medium heat or until vegetables have softened.
Once the vegetables are cooked, add 1/4 fl oz red wine and cook down for 1 minute. Then add in the tomatoes, 1 oz parmesan, the remaining 1/8 tsp salt, 1/2 Italian seasoning, and 1/4 tsp pepper.
Return the chicken to the pan. Add 2 cups chicken broth, vegetables, 1/2 tsp red pepper flakes, and 1 tbsp basil. Stir well and simmer for 5 minutes.
Turn the heat off. Sprinkle in the remaining 1 oz parmesan and 2 tbsp parsley. Serve over spaghetti.