Chicken Cacciatore

  • Ready in 1h 20m

  • Serves 4

  • 1027 calories

  • 70.26g carbs

You can never have too many main course recipes, so give Chicken Cacciatore a try. For $6.39 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 99g of protein, 84g of fat, and a total of 1465 calories. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Head to the store and pick up thinly parmesan, garlic, chile flakes, and a few other things to make it today. Only a few people made this recipe, and 2 would say it hit the spot.

19 ingredients

  1. 28 oz canned tomatoes
  2. 2 tbsps capers
  3. 4 lb chicken
  4. 2 cups chicken broth
  5. 1 lb cooked spaghetti
  6. 1 lb cremini mushrooms
  7. 1 cup dry red wine
  8. 1/4 cups fresh basil
  9. 3 small sprigs fresh rosemary
  10. 3 sprigs fresh thyme
  11. 3 cloves garlic
  12. 4 servings honey
  13. 1 jalapeno chile
  14. 4 servings kosher salt
  15. 4 tbsps olive oil
  16. 4 servings parmesan
  17. 1/4 tsps red chile flakes
  18. 1 large red onion
  19. 1 large yellow bell pepper

Instructions

  1. Watch how to make this recipe.
  2. Heat 2 tablespoons of the oil in a large Dutch oven over high heat.
  3. Sprinkle the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin-side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes.
  4. Remove the chicken to a large plate.
  5. Add another tablespoon of the oil to the pan and heat until almost smoking.
  6. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes.
  7. Remove to a plate.
  8. Add the remaining 1 tablespoon oil, the onions and the bell peppers to the pan and cook until soft, about 4 minutes.
  9. Add the garlic, serrano chiles and red pepper flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced.
  10. Add the chicken broth, tomatoes, rosemary and thyme, and bring to a simmer. Return the dark meat and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes.
  11. Add the white meat to the pan, cover and continue cooking for 10 minutes.
  12. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
  13. Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
  14. Season with salt, pepper and honey. Stir in the basil and capers, and pour the sauce over the chicken.
  15. Garnish with fresh basil sprigs.
  16. Serve over spaghetti and sprinkle with shaved Parmesan.
Chicken Cacciatore

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