Italian Chicken Cacciatore Recipe

This article was last updated on April 16, 2022

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Chicken Cacciatore

Ingredients:

• 1 tbsp vegetable oil 15 mL

• 6 chicken thighs, skin removed 6

• pinch each salt and pepper pinch

• 1 large onion, chopped 1

• 2 each carrots and celery stalks, sliced 2

• 1 1/2 cups sliced fresh mushrooms 375 mL

• 1 cup chopped green pepper 250 mL

• 3 garlic cloves, minced 3

• 1/2 tsp each dried basil and oregano 2 mL

• 1/4 tsp red pepper flakes 1 mL

• 1/4 cup white wine (optional) 50 mL

• 1 can (28 oz/796 mL) tomatoes

• 2 tbsp tomatoe paste 25 mL

• 1/4 cup chopped fresh parsley 50 mL

• 1 lb spaghetti 450 g

Directions:

1• In dutch oven, heat oil over medium-high heat. Sprinkle chicken thighs evenly with salt and pepper; brown each side 4 minutes. Remove from pot and set aside.

2• Reduce heat to medium; add onion, carrots, celery, mushrooms, green pepper and garlic. Cook 10 minutes or until carrots are almost tender. Stir in basil, oregano and red pepper flakes; cook 1 minute, stirring constantly.

3• Stir in wine (if using), tomatoes and tomato paste; return chicken to pot. Bring to a boil over medium heat. Reduce heat to low, cover and cook 20 minutes, stirring occasionally. Remove lid and cook 15 minutes, or until sauce thickens slightly. Stir in parsley.

4• Meanwhile, in a large pot of boiling, salted water, cook pasta 8-10 minutes, or until tender but firm. Drain pasta and toss with 1 cup (250 mL) of sauce. Place pasta on serving platter and top with remaining sauce and chicken.

Preparation Time: 20 minutes

Cooking Time: 55 minutes

Makes 6 servings