Chicken Cacciatore

  • Ready in 45m

  • Serves 6

  • 651 calories

  • 37.28g carbs

Chicken Cacciatore is a dairy free main course. This recipe serves 6. One serving contains 1032 calories, 71g of protein, and 64g of fat. For $4.13 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. 1 person has tried and liked this recipe. Head to the store and pick up penne, very onion, low-salt chicken broth, and a few other things to make it today.

13 ingredients

  1. cups basil
  2. 15 oz canned tomatoes
  3. 2 tbsps capers
  4. 5 lb chicken
  5. 12 oz cooked penne
  6. 8 oz crimini mushrooms
  7. 1/2 cups dry red wine
  8. 2 tbsps fresh rosemary
  9. 1 cup low-salt chicken broth
  10. 5 tbsps olive oil
  11. 3 cups 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.
Chicken Cacciatore

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