- Active Time 40m
- Total Time 40m
A cacciatore was a hunting-lodge dish, a way to slow-simmer tough game birds to tenderness. Flavorful chicken thighs need no special treatment but they do take so well to the traditional wine, tomato and mushroom sauce.
- 1/4 cup all-purpose flour
- 1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
- 1 tablespoon extra-virgin olive oil, divided
- 1 medium onion, sliced
- 10 ounces mushrooms, sliced
- 1 teaspoon chopped fresh rosemary
- One 14-ounce can diced tomatoes
- 1 cup white wine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon chopped flat-leaf parsley
Place the flour in a shallow dish. Lightly dredge each chicken thigh in the flour. Discard the remaining flour.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken and cook until golden, 2-4 minutes per side. Transfer to a plate, cover and keep warm.
Reduce the heat to medium-low and add the remaining 2 teaspoons oil to the skillet. Add the onion, mushrooms and rosemary and cook, stirring often, until the vegetables are lightly browned, about 5 minutes. Add the tomatoes, white wine, salt and pepper and cook until the onion is very soft, about 5 minutes. Return the chicken to the pan, nestle into the sauce, reduce the heat to a simmer and cook until the sauce is thickened and the chicken is cooked through and no longer pink in the middle, about 5 minutes. Sprinkle with parsley and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
341 calories; 14g total fat; 4g total saturated fat; 93mg cholesterol; 616mg sodium; 12g carbohydrates; 2g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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