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Chicken Cacciatore Recipe

   
 

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     Chicken Cacciatore

Chicken Cacciatore

Category   Entrees - Maindishes
Sub Category   Low-carb
Preptime   15 minutes
Wine/Beverage
Recommendations
  Anything you like

Ingredients
4 tablespoons cooking fat
1 pound chicken legs (bone-in, skin-on) (I use canned or boneless chicken)
1/2 pound chicken thighs (boneless) I did not add
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 onion, minced
1/2 red bell pepper, finely diced
1 cup mushrooms, sliced
2 cloves garlic, minced
 
1 tablespoon capers, drained
1 14.5-ounce can diced tomatoes
1 cup chicken broth or water
1 tablespoon fresh basil leaves, rough chopped

Instructions
IN a large skillet with high edges, heat 2 tablespoons of the cooking fat over medium-high heat, swirling to coat the bottom of the pan. Season the chicken with the salt and pepper and place in the pan. Sear the chicken until golden brown, about 3 minutes on each side. Remove the chicken from the pan and set aside.
WITH the same pan still on medium-high heat, add the remaining 2 tablespoons of cooking fat, onions, and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent. Add the mushrooms and continue to cook, stirring for 2 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the capers and diced tomatoes.
RETURN the chicken to the pan and cover everything with the chicken broth or water. Reduce the heat to medium and bring everything to a simmer. Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160°F, about 30 minutes. I used canned chicken, so I only let it simmer about 15 minutes. GARNISH with the chopped basil and serve.
It's healthy and good and easy to make. I made notes where I deviated from the recipe.


Originally Submitted
5/18/2017





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