Cheryl BurnsBraised Chicken Cacciatore
In The Fresh Meat Case
Braised Chicken Cacciatore
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 35min
Serves 4
- 350
Calories - 11g
Protein - 1030mg
Sodium - 3g
Sat. Fat - 13g
Sugar 
Ingredients
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup all-purpose flour
3 tbsp. olive oil
8 oz. cremini mushrooms, quartered
1 medium green pepper, sliced
1 medium onion, sliced
1 jar (24-ounce) chunky spaghetti sauce
Step 1
Season
Season the chicken thighs with salt and pepper. Dredge in the flour and pat to removes the excess.
Step 2
Sear
In a large heavy skillet, heat the olive oil over medium-high heat. Add the chicken thighs to the pan and sauté until brown all over, about 5 minutes per side. Transfer the chicken to a plate and set aside.
Step 3
Simmer
In the same skillet, add the mushrooms and sauté until browned, stirring occasionally, 2 to 3 minutes. Add the peppers and onions, and sauté for 2 to 3 minutes. Add the spaghetti sauce and mix well. Add back the chicken (with any juices). Simmer over medium-low heat until the chicken is cooked through, about 20 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Step 4
Serve
Transfer the chicken to a platter. Spoon the sauce over the chicken and serve. Chicken Cacciatore can be served with polenta, pasta, mashed potatoes or on its own with Italian bread!
40 MIN
