Chicken Cacciatore

• Ready in 45m

• Serves 6

• 629 calories

• 32.28g carbs

Chicken Cacciatore is a Mediterranean recipe that serves 6. This main course has 652 calories, 39g of protein, and 38g of fat per serving. For $3.04 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe from Epicurious has 1 fans. It is a good option if you're following a dairy free diet. A mixture of olive oil, sherry wine vinegar, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

13 ingredients

1. cups basil
2. 15 oz canned tomatoes
3. 2 tbsps capers
4. 5 lb chicken
5. 12 oz penne
6. 8 oz crimini mushrooms
7. 1/2 cups wine
8. 2 tbsps rosemary
9. 1 cup low-salt chicken broth
10. 5 tbsps olive oil
11. 3 cups very onion
12. 2 lb plum tomatoes
13. 2 tbsps sherry wine vinegar

Instructions

1. Preheat oven to 400°F.
2. Combine plum tomatoes, mushrooms, and onion in large bowl.
3. Add 3 tablespoons oil and vinegar; toss to blend.
4. Sprinkle generously with salt and pepper.
5. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes.
6. Remove from oven and set aside. Reduce oven temperature to 350°F.
7. Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary.
8. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat.
9. Add chicken and sauté until golden brown, about 6 minutes per side.
10. Transfer chicken to bowl.
11. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet.
12. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes.
13. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
14. Place pasta in large shallow bowl. Top with chicken and sauce.
15. Sprinkle remaining basil and capers over.