Chicken cacciatore is Italian comfort food at its best. Braised chicken with mushroom, onions, and peppers in a rich tomato-based sauce that’s infused with good stock and dry red wine. This is a hearty chicken dish that will please every palate. Impress your family with this quick and easy dish tonight served atop of pasta, rice, or mashed potatoes. Don’t forget the veggies.
Oil
8-10 chicken thighs
1-28 oz. can crushed tomatoes
1-15 oz. can diced tomatoes
1-2 cups chicken stock (check out mine here: )
1/2 cup of dry red wine
Trinity (chopped onions, peppers, and celery)
1 pack of fresh sliced mushrooms (You may chop them finer, you’d like.)
5 cloves fresh garlic, minced
garlic powder to taste
onion powder to taste
Italian seasoning, to taste
salt to taste
black pepper to taste
crushed red pepper to taste (optional)
Season the chicken with all seasonings except crushed red peppers. In a deep-dish skillet, add a little oil to cover the bottom and heat over medium-high heat. When the oil is shimmering, add the chicken skin side down and cook for 4-5 minutes or til brown. Flip and cook for another 4-5 minutes. Remove chicken from the skillet. Add the trinity to all those yummy bits in the pan and allow to sweat to release their juices in order for you to scrape those bits up. Then add in the mushroom and fresh minced garlic. Next add the wine and allow to reduce by half. Add both tomatoes and enough stock to thin slightly. Season the sauce as needed. Submerge the chicken in the sauce mixture and cook over medium high heat for 45 minutes or til chicken is 165 on an instant read thermometer.
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