If you need an easy Italian meal, look no further than this flavor packed chicken cacciatore. And the leftovers, are even better!!
Dish Count :: 1 Saute Pan, 1 Baking Dish
My garden is officially done for the year, and I’ve been picking the last remaining green tomatoes off the vines just to let them ripen on the counter. This is the first year we’ve had a good garden at the apartment, and the fact that I had five tomato plants actually product tomatoes that were worth a darn, is a major victory. This morning I had so many tomatoes off the vine I had to stash them in my sweatshirt pockets to get them inside – they were every where. So this was the perfect tomato fiend’s recipe. And if you’re looking for another idea, along the pasta line, this 30 minute rustic tomato sauce is beyond, well beyond.
With fall here in full swing, I’ve taken to throwing the windows open every chance we (read: I) get, and using it as an excuse when it gets to cold in the house to wrap up in a blankie. Someone else has taken to it just as well, too – Huck. He’s been making himself at home on the couch, and basking in the chilly air and sun shining through the windows. He is definitely my dog.
This coming week I’m also jetting off to enjoy the inundation of fall in Idaho, and in Tahoe! Two of my most favorite places, and I get to see them in all their colorful and best of all crisp and chilly glory! Bring on the puffy vests and tall boots, because I’m going to own this fall fashion season. Don’t worry, I’ll have a PSL in hand, too. Number 10 to be precise.
But if you need additional comfort in the food sense, this chicken cacciatore is right up there in the fall comfort food category. And it only takes two dishes. Three if you make it with rice on the side. So get back to leaf peeping and burritoing yourself in blankies, because fall time is the best time.
- 6 Chicken Thighs
- Salt and pepper
- 4 Tbsp Butter, divided
- 1 package (8 oz weight) Sliced Mushrooms
- 2 Bell Peppers, thinly sliced
- 1/2 Yellow Onion, peeled and thinly sliced
- 1 tsp Thyme
- 1 tsp Oregano
- 2 Cloves Garlic, minced
- 1/2 cup White Wine or Chicken Broth
- 1 28-ounce can, Fire Roasted Diced Tomatoes
- 3 Tbsp Tomato Paste
- 1/4 cup Balsamic Glaze
- 2 Tbsp Parsley, for garnish
- 1/2 cup Kalama Olives, pitted
Preheat oven to 375. Pat dry chicken thighs with paper towel. Season with salt and pepper. Heat saute pan over medium heat. When hot, add 2 Tbsp butter, and coat pan. Add in chicken thighs, skin down if they have skin, and allow to brown. Flip and allow to brown – about 2 minutes each side. Remove chicken and place into baking dish. Repeat with remaining chicken thighs. Use additional butter if needed.
In the same saute pan, add in remaining 2 Tbsp butter, and add in peppers, mushrooms, and onion. Allow the peppers and onion to soften. Stir in minced garlic, tomatoes, and tomato paste. Season with thyme and oregano. If the mixture looks too thick, add in white whine or chicken broth until a sauce forms in the bottom of the pan. Bring the mixture to a simmer. Add in the olives, then pour over the chicken in the baking dish.
Cover with foil, and place in the oven to bake for 20 minutes, or until the chicken registers 165 on an instant read thermometer.
Remove from oven and drizzle with balsamic glaze and garnish with parsley. Serve immediately, or over prepared rice if desired.
Mildly adapted from Better Homes and Gardens Light Chicken Cacciatore
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