Ellen's Chicken Cacciatore

Ellen's Chicken Cacciatore

54
ellenmoriah 27

"This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer."

Ingredients 1 h 5 m {{adjustedServings}} servings 289 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
  2. In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
  3. Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
  4. Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.
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Footnotes

  • Cook's Note
  • The sauce matures if you let it sit for an hour or two on the stove (with the lid on the skillet) after the initial cooking. Just reheat when you're ready to serve. It pairs very nicely with basmati rice, Caesar salad, and fresh Italian bread.
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Reviews 54

  1. 62 Ratings

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ellenmoriah
4/5/2014

This is my recipe, and I'm glad so many of you have enjoyed it. A couple comments after reading your reviews: substituting an ingredient within the sauce will change the character of the dish. The orange juice mixed with white wine, tomatoes, and rosemary is what gives this dish a different taste than other Cacciatore recipes. This is not intended to be a thick "hearty" sauce. Feel free to add some tomato paste to give it a little body, but it's meant to be a "runny" sauce. The pasta or rice will soak some of it up, but it's a good idea to have a nice loaf of bread to dip in the sauce as well.

Cojensen
2/12/2012

This is a fabulous recipe and so easy to make. Thanks for sharing, Ellen. The only change I made was to use dry Marsala instead of white wine and I thickened with a roux at the end. We had it with whole grain rice with parmesan cheese and it was absolutely delicious. This will become a regular in our house too!

Doug
2/15/2012

I got some chicken thighs on sale and looked here for a different recipe on cooking them . I thought this recipe looked good and tried it . WOW ! It was not only easy and quick , but so delicious . We put it over a bed of long grain rice . the only thing I added was 1/2 tsp of tyme . I shared 1/2 of it with my brother and his wife . He called me the same night and told me it was the best cacciatore he has ever had and wanted the recipe . I can wait to make it again ! You won't be disappointed I promise. Doug