Chicken Cacciatore
Chicken Cacciatore
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 4
2 tablespoons olive oil 1 1/4 to 1 1/2 pounds boneless skin-on chicken thighs, each thigh cut in half crosswise Salt, pepper 2 tablespoons flour 3 shallots, chopped 4 cloves garlic, minced 2 tablespoons tomato paste 1 pound sliced mushrooms 1 (14-ounce) can low-sodium chicken broth 2 teaspoons minced fresh thyme

Step 1 Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then dredge in the flour, shaking off any excess flour.

Step 2 Brown the chicken in the oil, turning once or twice, about 5 minutes. Remove the chicken and set aside. Add the shallots and garlic to the pan and cook until fragrant, about 2 minutes. Add the tomato paste and any remaining flour and cook, stirring, 1 minute.

Step 3Add the mushrooms and broth and bring to a boil. Return the chicken to the pan and reduce the heat to medium-low. Simmer until the chicken is cooked through and the mushrooms are tender, about 15 minutes. Stir in the thyme and cook 1 more minute.

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