Quick Chicken Cacciatore

I eat this dish on a weekly basis, especially when I’m trying to slim down a bit. This is a pretty classic Chicken Cacciatore recipe. The only difference is that the chicken is not stewed. It is cooked in the sauce until it reaches 165 degrees, and then it is done! It’s simple, quick, yummy and not too high in calories. When paired with some brown rice pasta (See what kind I use here), and a nice salad, this is extremely satisfying when you’re on a lower calorie eating plan. The chicken, mushrooms and red peppers give the tomato sauce a distinct flavor that is so addicting. 

Check out some of my other favorite dishes here.

Chicken Cacciatore

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• Author: Victoria
• Total Time: 1 hour
• Yield: 4 Servings 1x

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Description

A healthy, yet scrumptious dish for any occasion. The sauce that results carries the flavors of the chicken, the earthy mushrooms and bright red peppers. 

****I want to note that I salt this dish heavily. I salt every layer as I move through. I liberally salt and pepper the chicken thighs on both sides, then, the mushrooms, peppers and onions. (It’s best to salt the mushrooms, peppers and onions after they have been in the pan for a while so they don’t lose water too quickly)  I taste my dish throughout the entire cooking process, and probably still then add more salt before serving. Salt makes a huge difference in how any dish turns out!

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Ingredients

Scale 1x2x3x

• Four skin on bone-in chicken thighs (If you wanted to lighten it up even more go with skinless, but I ALWAYS like skin on my chicken.)
• Salt and Pepper (Please please be liberal with the salt. Salt everything at all times!)
• 1/4 cup Extra Virgin Olive Oil (This is for the entire dish. Use throughout the cooking process when needed. If you’re not using a non-stick pan, make sure there is enough olive oil in the pan so the skin does not stick.)
• 1 package of sliced and washed baby bella mushrooms (If you’re washing the mushrooms, do so right before cooking.)
• 1 red bell pepper, julienned 
• 1 orange bell pepper, julienned 
• 1 onion, finely chopped 
• 4 cloves of garlic finely minced 
• 1/2 Tbsp. Hot Red Pepper Flakes ( I like it pretty spicy, but feel free to add less.)
• 1/3–1/2 cup of dry white wine
• 1 28 oz. can of crushed San Marzano tomatoes 
• I like this dish equally with buttered extra large egg noodles or brown rice pasta noodles 

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Instructions

1. Pat down the skin on the chicken thighs, and generously season with salt and pepper. 
2. Sear the chicken on high heat, skin-side down in the olive oil until nicely browned. Flip and cook on the other side for about 4 minutes. Set aside on separate plate. 
3. Reduce heat to medium, and add mushrooms to the oil, cooking until nicely browned. Set aside in separate bowl. (This is done so as to not overcrowd the vegetables which leads to a watery mess rather than a nice saute.) 
4. Add red and orange peppers, cooking until tender. 
5. Add onions to peppers, cooking until translucent. 
6. Add garlic, cooking until just fragrant. 
7. Add mushrooms back in. 
8. Add in white wine and reduce by half. 
9. Add tomatoes 
10. Put chicken and all the juices from the plate back in the sauce and cook on a low simmer until temperature on instant thermometer reads 165 degrees F. (Don’t let the temperature of the chicken get much higher, as you want it nice and moist!) 
11. Serve over buttered egg noodles or any noodle that you prefer (preferably buttered!) 
12. Enjoy! 

Notes

This ends up making a good deal of sauce which I usually save for lunch the next day. 

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Cuisine: Italian