Easy Chicken Thigh Cacciatore

Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


8 medium skinless boneless chicken thighs -- (about 2-pounds)
2 teaspoons olive or vegetable oil
10 ounces mushrooms -- quartered
1 medium Onion -- chopped
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
14 ounces italian-style stewed tomatoes
1/4 cup dry white wine or water
1 cup long-grain rice -- cooked

Preparation / Directions:

In a nonstick pan, cook the chicken over medium-high heat, turning occasionally, until nicely browned. Transfer to a plate. Add the oil to the skillet. Cook the mushrooms, onion, salt, oregano and pepper in the oil until golden. Add the chicken, tomatoes and wine; bring to a boil. Cover, reduce the heat to low and simmer gently for 20 minutes or until the chicken is opaque. Remove the meat to a platter and keep warm. Boil the sauce for 3 minutes over high heat to thicken slightly; spoon on top of the chicken. Serve over the rice.


Nutritional Information:

197 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 272mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes