Chicken Cacciatore

• Ready in 1h 25m

• Serves 6

• 981 calories

• 78.05g carbs

You can never have too many main course recipes, so give Chicken Cacciatore a try. For $3.44 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 981 calories, 51g of protein, and 50g of fat. 3101 person were impressed by this recipe. This recipe is typical of Mediterranean cuisine. This recipe from The Pioneer Woman requires garlic, chicken thighs, weight mushrooms, and egg noodles. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

18 ingredients

1. 2 tbsps butter
2. 8 chicken thighs
3. 3/4 cups wine
4. 1 lb egg noodles
5. 1 leaf flat parsley
6. 1/2 cups flour
7. 5 cloves garlic
8. 2 bell peppers
9. 1/2 tsps ground thyme
10. 1/2 tsps kosher salt
11. 12 oz weight mushrooms
12. 4 tbsps olive oil
13. 1 onion
14. 6 servings parmesan cheese
15. 2 bell peppers
16. 6 servings salt and pepper
17. 1/4 tsps turmeric
18. 28 oz tomatoes

Instructions

1. Preheat oven to 350 degrees (F). Cook pasta according to package directions. Do not overcook!
2. Drain and set aside.Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour.
3. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat.
4. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken.
5. Pour off half the fat in the pan and discard.
6. Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute.
7. Add mushrooms and stir around for 1 minute.
8. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.)
9. Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.
10. Pour in canned tomatoes and stir to combine.
11. Add chicken back into the pan, skin side up, without totally submerging the chicken.
12. Place lid on the pot and put it into the oven for 45 minutes.
13. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.
14. Remove pan from the oven.
15. Remove chicken from the pot and place it on a plate.
16. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.
17. Pour cooked, drained noodles on a large platter or in a big serving bowl.
18. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)Before serving, sprinkle on chopped fresh parsley and grated Parmesan.