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Chicken Cacciatore

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A hearty, rustic main dish to warm you up all the way to your toes in the colder months. Made with chicken thighs, tomatoes and mushrooms. Serve over angel hair pasta to soak up all the rich broth.

Ingredients

  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 6 whole Chicken Thighs, Bone In, Skin Removed, Patted Dry And Seasoned To Taste With Salt And Pepper
  • 1 whole Onion, finely chopped
  • 2 cloves Garlic, Finely Chopped
  • 2 whole Carrots, Peeled And Chopped
  • 2 stalks Celery, Chopped
  • 28 ounces, fluid Diced Tomatoes With Juices
  • ⅔ cups White Wine
  • 8 ounces, weight Mushrooms, Sliced
  • ⅓ cups Flat Leaf Parsley
  • Salt And Pepper

Preparation

In a Dutch oven over medium heat, heat butter and olive oil together until butter is melted. Add the chicken pieces and cook until nice and browned, about 5 minutes per side.

Add the onions and garlic, cooking until the onions are tender, another 3-5 minutes. Add the carrots and celery, followed by the tomatoes and wine. Bring to a simmer, lower heat, put the lid on and simmer for 30 minutes. Remove the lid and stir in the mushrooms. Cover and simmer another 15 minutes.

Check for seasoning and add salt and pepper as needed. Stir in half the parsley.

Serve over angel hair pasta with a sprinkle of the reserved parsley.

Adapted from bell’almiento.

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Profile photo of Cavy

Cavy on 12.28.2012

Simple and delicious. Served alongside steamed kale – fantastic weeknight dinner!

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