DIY AND DECOR RECIPES SAVING MONEY PARENTING ABOUT
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
2 pounds boneless skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil, divided
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
3 cloves garlic, minced
3/4 cup dry white wine or low sodium chicken broth
1 (28 oz.) can crushed tomatoes
1 (8 oz.) package sliced baby bella mushrooms
2 teaspoons Italian seasoning
1/2 tablespoon balsamic vinegar
In a Dutch oven or deep pot, heat oil over medium-high heat. Season both sides of the chicken with salt and pepper.
Once the oil is hot and shimmering (but not smoking), add the chicken in a single layer. Cook on one side for 3 to 4 minutes, until browned, without moving it. Turn and brown the other side, about 2 additional minutes. Transfer the chicken to a clean plate. The chicken does not need to be cooked through yet.
Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook for 1 minute, or until fragrant.
Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes. Add the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Bring to a simmer. Let the sauce simmer, uncovered, for 10 minutes.
Nestle the chicken thighs into the tomato sauce, along with any drippings that have collected on the plate. The chicken should be mostly submerged, though some may peek through.
Partially cover the pot and let simmer 15 to 20 additional minutes, or until the chicken is cooked through, the sauce is thickened, and the mushrooms are tender.
Taste and season the sauce with additional salt and pepper as desired. Serve the chicken with a generous amount of sauce on top.
TO STORE: Refrigerator leftovers in an airtight storage container for up to 4 days.
TO REHEAT: Gently rewarm chicken cacciatore in a Dutch oven on the stovetop over medium-low heat.
TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
SERVING: 1(of 6)
SATURATED FAT: 3g
VITAMIN A: 416IU
VITAMIN C: 30mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice
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