Chicken Cacciatore

Chicken Cacciatore + enlarge image
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31 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
30 mins
Cook:
20 mins
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Chicken Cacciatore

Ingredients
1
tablespoon olive oil
8
small chicken thighs, skin removed (about 2 pounds)
 
Salt
 
Cracked black pepper
3
cups sliced cremini mushrooms
1
large green sweet pepper, stemmed, seeded, and cut into bite-size strips
1/3
cup finely chopped carrot (1 small)
3
cloves garlic, minced
1/2
cup dry white wine or chicken broth
1
28 ounce can diced tomatoes, undrained
1 1/2
cups frozen pearl onions
1
teaspoon dried oregano, crushed
1
teaspoon coarsely ground black pepper
2
tablespoons balsamic vinegar
10
pitted Kalamata olives, chopped (optional)
1/3
cup snipped fresh Italian (flat-leaf) parsley (optional)

Directions

  1. In a large skillet heat oil over medium heat. Sprinkle chicken thighs lightly with salt and cracked black pepper. Cook chicken thighs in hot oil just until browned, turning once. Remove chicken from skillet; set aside.
  2. Add mushrooms, sweet pepper, carrot, and garlic to skillet; cook for 4 minutes. Add wine. Simmer, uncovered, until liquid is nearly evaporated. Add tomatoes, onions, oregano, and the 1 teaspoon coarsely ground black pepper, stirring to combine. Return chicken to skillet. Simmer, covered, about 20 minutes or until chicken is done (180 degrees F). Stir in balsamic vinegar. Season to taste with additional salt. If desired, sprinkle with olives and parsley before serving.

From the Test Kitchen

Typical Chicken Cacciatore: 1520 calories, 96 g fat (Buca di Beppo)

Nutrition Facts

(Chicken Cacciatore)
    Per serving:
  • 317 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 129 mg chol.,
  • 609 mg sodium,
  • 23 g carb.,
  • 4 g fiber,
  • 11 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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