Description
If you need an easy Italian meal, look no further than this flavor packed chicken cacciatore. And the leftovers are even better!!
Ingredients
Units
Scale
- 6 Chicken Thighs
- Salt and pepper
- 4 Tbsp Butter, divided
- 1 package (8 oz weight) Sliced Mushrooms
- 2 Bell Peppers, thinly sliced
- 1/2 Yellow Onion, peeled and thinly sliced
- 1 tsp Thyme
- 1 tsp Oregano
- 2 Cloves Garlic, minced
- 1/2 cup White Wine or Chicken Broth
- 1 28–ounce can, Fire Roasted Diced Tomatoes
- 3 Tbsp Tomato Paste
- 1/4 cup Balsamic Glaze
- 2 Tbsp Parsley, for garnish
- 1/2 cup Kalama Olives, pitted
Instructions
- Preheat oven to 375. Pat dry chicken thighs with paper towel. Season with salt and pepper.
- Heat sauté pan over medium heat. When hot, add 2 Tbsp butter, and coat pan.
- Add in chicken thighs, skin down if they have skin, and allow to brown. Flip and allow to brown – about 2 minutes each side.
- Remove chicken and place into baking dish. Repeat with remaining chicken thighs. Use additional butter if needed.
- In the same saute pan, add in remaining 2 Tbsp butter, and add in peppers, mushrooms, and onion. Allow the peppers and onion to soften.
- Stir in minced garlic, tomatoes, and tomato paste. Season with thyme and oregano. If the mixture looks too thick, add in white whine or chicken broth until a sauce forms in the bottom of the pan.
- Bring the mixture to a simmer. Add in the olives, then pour over the chicken in the baking dish.
- Cover with foil, and place in the oven to bake for 20 minutes, or until the chicken registers 165 on an instant read thermometer.
- Remove from oven and drizzle with balsamic glaze and garnish with parsley. Serve immediately, or over prepared rice if desired.
Notes
Mildly adapted from Better Homes and Gardens Light Chicken Cacciatore