Chicken Cacciatore
This variation of Chicken Cacciatore is quick to make because it uses boneless, skinless chicken thighs and can be completed in the skillet used to brown the chicken and cook the vegetables…very little cleanup!
Ingredients
- 1/4 cup all purpose flour
- 1/2 Tsp salt
- 8 boneless skinless chicken thighs
- 2 - 3 Tbsp olive oil - (for frying)
- 1 Tbsp butter
- 1 onion - medium chop
- 1 - 2 celery stick - chopped
- 1 red or green or yellow sweet pepper - chopped
- 2 cloves garlic - minced
- 1 14 oz tin chopped tomatoes
- 1 cup sliced cremini mushrooms - white mushrooms would do
- 1/3 cup dry white wine
- 1/2 Tsp dried oregano
- 2 Tbsp fresh chopped basil - to use as a garnish on the finished dish
- 1/2 Tsp salt - or to taste
- good grinding of pepper
Instructions
- Combine flour and the ½ tsp salt in a clear plastic bag ; add a few pieces of chicken at a time and shake. In a skillet, melt the butter and add the oil, on a high heat. Brown the chicken on all sides, a few pieces at a time; remove chicken to a clean plate
- In same skillet cook the onions until they are translucent and then add the celery, chopped pepper, mushrooms and garlic and cook until tender but not brown. Return chicken to skillet.
- Add the tomatoes, wine, salt, oregano and pepper to the skillet. Cover and simmer for about 20 - 25 minutes. The sauce should thicken nicely.
- Serve with fresh basil sprinkled on the top, steamed rice and a nice green salad on the side.
Notes
Leftovers are good reheated the next day for lunch or dinner.