1 June, 2016
Back when we lived in Iowa, a friend of our family offered to cook us a meal after we had our 4th child. She made everything at her house and brought it over for our two families to enjoy together. The meal was so good I asked for the recipe. This recipe that I am blogging today is based on the recipe she gave me, but with a few changes of my own. One thing I will highlight that I changed is the fire roasted diced tomatoes. I found these tomatoes at Aldi and I now use them in almost all recipes that call for diced tomatoes. They add a lot of flavor that you don’t get with the plain diced tomatoes that my family and I really like. I also added more garlic and wine than the original recipe called for because the recipe just seemed to need more of both for my liking.
This Chicken Cacciatore is pretty easy to make and not very time consuming. We ate this over brown rice tonight, but have made with a side of garlic mashed potatoes as well. Both are good, but the brown rice seems a little healthier to me.
I highly suggest you try this recipe out. It’s easy and delicious!
- 8 boneless-skinless chicken thighs
- salt and pepper to season chicken
- 1 Tbsp. olive oil
- 8 oz. package mushrooms, sliced
- 1/2 onion, diced
- 2 cans (14.5oz.) fire roasted diced tomatoes (Found at Aldi)
- 3 cloves garlic, minced
- 1 cup dry red wine
- 1 Tbsp. Italian seasoning
- 1/4 tsp. crushed red pepper
- 1 tsp. sugar
- Season the chicken thighs with salt and pepper on both sides.
- Heat oil in heavy Dutch oven over med-high heat. Cook chicken 4-5 minutes per side, until dark golden brown.
- Add remaining ingredients to pot, stirring until combine. Bring sauce to a boil. Reduce heat to low, cover and simmer 30-35 minutes, until chicken is cooked through.
- Transfer chicken to a serving plate and cover with foil to keep warm. Cook the juices, uncovered, about 10 minutes, until the sauce thickens.
- Return the chicken to the pot and bring to serving temperature.