Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A cacciatore was a hunting-lodge dish, a way to slow-simmer tough game birds to tenderness. Flavorful chicken thighs need no special treatment but they do take so well to the traditional wine, tomato and mushroom sauce.

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total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place flour in a shallow dish. Lightly dredge each chicken thigh in the flour. Discard the remaining flour.

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  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken and cook until golden, 2 to 4 minutes per side. Transfer to a plate, cover and keep warm.

  • Reduce heat to medium-low and add the remaining 2 teaspoons oil to the skillet. Add onion, mushrooms and rosemary and cook, stirring often, until the vegetables are lightly browned, about 5 minutes. Add tomatoes, white wine, salt and pepper and cook until the onion is very soft, about 5 minutes. Return the chicken to the pan, nestle into the sauce, reduce heat to a simmer and cook until the sauce is thickened and the chicken is cooked through and no longer pink in the middle, about 5 minutes. Sprinkle with parsley and serve.

Nutrition Facts

331 calories; protein 28.3g; carbohydrates 16.7g; dietary fiber 2.2g; sugars 6.2g; fat 11.8g; saturated fat 2.8g; cholesterol 130.1mg; vitamin a iu 685.1IU; vitamin c 20.8mg; folate 25.9mcg; calcium 41.9mg; iron 2.4mg; magnesium 41mg; potassium 581.5mg; sodium 628.3mg; thiamin 0.2mg.

2 vegetable, 3 1/2 lean meat, 1 fat

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