Ingredients for Quick Chicken Cacciatore
- Canola Oil
- Chicken Breasts
- Green Bell Peppers
- Red Bell Peppers
- Onions
- Mushrooms
- Carrot
- 2 cloves garlic, minced
- White Wine
- Diced Tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- Tomato Paste
- Bay Leaves
- Oregano
- Basil
- Thyme
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How to Make Quick Chicken Cacciatore
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Season 1.5 lbs boneless, skinless chicken thighs with salt and pepper. Sear the chicken in batches until browned on all sides (about 3-4 minutes per side). Remove chicken from pot and set aside.
- Add 1 large onion, chopped; 2 cloves garlic, minced; and 1 red bell pepper, chopped to the pot. Cook until softened, about 5 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes (optional), and 1/2 cup chicken broth.
- Return the chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 45-50 minutes, or until the chicken is cooked through and the sauce has thickened.
- Before serving, stir in 1/4 cup chopped fresh parsley (optional). Serve hot over your favorite pasta, rice, or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
35g
Fat
16g
Carbs
5g
