Chicken Cacciatore
Love me some Chicken Cacciatore! It's so delicious and saucy with all the Italian goodness of the seasoning and a subtle sweetness in the sauce and goes perfectly served over this Pappardelle Pasta.
Ingredients
- 6 Chicken Thighs
- salt and fresh cracked black pepper
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 cup sliced mushrooms (cremini or baby bella mushrooms)
- 1 large green bell pepper, sliced thin
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 1 can (8 ounces) tomato sauce
- 1 Tablespoon sugar
- 3/4 cup reduced-sodium chicken broth
- 1 1/2 teaspoons dried Italian seasoning
- 2 Tablespoons chopped fresh parsley or basil
- 2 Tablespoons Grated Parmesan cheese
- Pappardelle Pasta- 16 oz bag (or your favorite pasta or rice)
Instructions
- Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in olive oil over medium-high heat. Remove chicken to platter with paper towels. Pour excess oil from the pan and discard.
- In the same skillet, cook and stir the onion, bell pepper and mushrooms for 5 minutes. Stir in the wine and bring to a boil until the wine has reduced by about half. Stir in the tomatoes, tomato sauce, herbs, garlic, herbs, garlic, sugar and salt and pepper to taste.
- Return chicken to skillet. Cover and simmer for 30-45 minutes or until chicken is tender. Taste to adjust seasoning. Serve over pasta and sprinkle with Parmesan cheese and garnish with parsley or basil.
- A few minutes before chicken is ready prepare pasta per package directions and serve Chicken Cacciatore and enjoy!