Entrees
Chicken Cacciatore
Makes 4 to 8 servings
Chicken Cacciatore
Makes 4 to 8 servings
A warming dish for the cooler weather
Nutritional information per serving (based on 8servings): Calories 266 (47% from fat)
carb. 7g pro. 29g
fat 14g
sat. fat 3g
chol. 147mg sod. 865mg
calc. 33mg
fiber 2g
carb. 7g pro. 29g
fat 14g
sat. fat 3g
chol. 147mg sod. 865mg
calc. 33mg
fiber 2g
Ingredients
- 8 boneless, skinless chicken thighs
- 1¼ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 medium onion, halved and sliced
- 3 large garlic cloves, sliced
- 1 bell pepper, cut into ¼-inch strips and then the strips cut in ½, yielding ¼ x 2-inch strips
- 8 ounces baby bella mushrooms, sliced
- 63-inch sprigs oregano
- 63-inch sprigs thyme
- 1 teaspoon sherry vinegar
- 1 can (15.5 ounces) diced tomatoes
Preparation
- Season the chicken on both sides with 1 teaspoon of salt and the pepper.
- Assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add the oil to the pan.
- Once the oil is hot, add the chicken to the pan. Brown well, about 15 minutes per side. Remove and reserve.
- Add the sliced onion, garlic, pepper and mushrooms with the remaining ¼ teaspoon of salt and sprigs of herbs. Cook until slightly browned and softened, about 15 minutes.
- Add the vinegar and can of diced tomatoes. Once the liquid comes to a simmer, add the chicken back to the pan, cover and turn to 250°F for about 1 hour. Chicken will be fork tender when finished.
- Taste and adjust seasoning according to preference. Serve immediately.
