Weeknight Chicken Cacciatore Recipe
This is a super fast weeknight one-pot chicken meal that your family will love!
Ingredients
| Olive oil/Bacon fat | 1 Tablespoon | |
| Chicken thighs | 6 | |
| Salt and pepper | To Taste | |
| Sliced mushrooms | 3 Cup (48 tbs) | |
| Red bell pepper | 1 Large (cut into strips) | |
| Green bell pepper | 1 Large (cut into strips) | |
| Celery rib | 1 , finely chopped | |
| Garlic cloves | 3 , minced | |
| Dry white wine/Lillet | 1/2 Cup (8 tbs) | |
| Diced tomatoes | 28 Ounce (1 can) | |
| White onion | 1 , sliced | |
| Dried oregano | 1 Teaspoon | |
| Hot pepper | 1 | |
| Balsamic vinegar | 2 Tablespoon | |
| Pitted kalamata olives | 10 |
Directions
Making
Using a large skillet, heat oil over medium heat.
Season chicken thighs lightly with salt and cracked black pepper.
Brown chicken thighs in hot oil on all sides, then remove and set aside.
Add mushrooms, sweet pepper, and celery to skillet. Saute until soft.
Add wine and scrape up the fond from the pan bottom.
Add tomatoes, onions, garlic, oregano, and hot pepper stirring to combine.
Return chicken to skillet, cover and cook about 20 minutes or until chicken is done (180 degree F).
Stir in balsamic vinegar.
Serving
Sprinkle with olives before serving.
Recipe Summary
Nutrition Facts
Serving size
Calories 195Calories from Fat 69
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 186 mg7.75%
Total Carbohydrates 13 g4.3%
Dietary Fiber 3 g12%
Sugars 7 g
Protein 16 g32%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
