Entrees
Chicken Cacciatore
Makes 4 to 6 servings
Chicken Cacciatore
Makes 4 to 6 servings
A warming dish for when the weather turns cool.
Nutritional information per serving (based on 6 servings):Calories 266 (47% from fat) · carb. 7g · pro. 29g · fat 14g · sat. fat 3g · chol. 147mg · sod. 865mg ·calc. 33mg · fiber 2g
Ingredients
- 6chicken thighs, bone in and skin on
- 1teaspoon kosher salt, divided
- ¼teaspoon freshly ground black pepper
- 1teaspoon olive oil
- 1small onion, halved and sliced
- 8ounces baby bella mushrooms, sliced
- 1bell pepper, sliced
- 3large garlic cloves, sliced
- 63-inch sprigs oregano
- 63-inch sprigs thyme
- 1can (15.5 ounces) diced tomatoes
- 1teaspoon sherry vinegar
Preparation
- Season the chicken on both sides with ¾ teaspoon of the salt and the pepper.
- Put a 4-quart sauté pan over medium heat. Add the oil to the pan.
- Once the oil is hot enough that it shimmers across the pan, add the chicken skin side down. Leave undisturbed to brown well for 7 to 8 minutes. Flip the chicken once well browned and the skin releases easily. Continue cooking on the opposite side for 4 to 5 minutes. Remove and reserve.
- Pour off all but 1 teaspoon of oil from the pan. Add the onion and mushrooms, scraping up any browned bits from the bottom of the pan. After about 5 minutes, once the onion and mushrooms have softened slightly, add the pepper, garlic, remaining ¼ teaspoon salt, and herb sprigs. Stir over the heat for a few minutes.
- Add the diced tomatoes and vinegar. Once the liquid comes to a simmer, nestle the chicken back into the pan on top of the vegetables, cover, and turn the heat to low for about 30 minutes. The chicken will be fork-tender when finished.
- Taste and adjust the seasoning according to your preference. For crispy skin, place the pan in the oven to broil for about 5 minutes. Serve immediately.
