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Chicken Cacciatore

 
 
 
1#   Chicken Thighs (bone in)  
  (I also have used boneless, skinless Chicken breasts, cut in 1/2.  
6   Minced garlic cloves  
1 tsp    Onion Powder  
6-7   Small Mushrooms  
1 cup    Red wine  
1   can Diced tomatoes  
1   can Chicken Broth  
5-6   Green onions (greens only, cut in 1" long pieces)  
1 tsp    Oregano  
1/2 tsp    Tarragon  
1 tsp    Basil  
1 tsp    Rosemary, fresh if possible  
1   loaf Sweet French Bread  
 
1 In a Dutch oven or deep pan, brown chicken thighs in olive oil. When brown, remove. To pan drippings, add garlic, mushrooms, onion powder, and green onions, sauté until clear. Add red wine, diced tomatoes, chicken broth and spices. Bring to a boil, and then reduce heat to simmer for 2-3 hours on low. Sauce will thicken as it cooks. DO NOT COVER. Make garlic bread (or use plain) to use for dipping.
2 Serve over rice or bowtie noodles.
3 OPTIONAL:
4 Zucchini, sliced
5 Bell pepper, sliced thin