I was visiting my mom the other day (such a good daughter, I know) and I happened to mention I was making chicken and pasta (of some sort) for dinner. With an impending snow storm (typical New England weather) I didn’t have much of a dinner plan as my mind was preoccupied. She asked if I had ever made chicken cacciatore before. Surprisingly, I said no. Surprised more at myself for not having ever tried making this well-known Italian dish. She gave me some suggestions and tomato sauce, which I was out of, and I went on my way before the snow began to create this dish. I was really excited to try out something new and secretly excited at the timing of this comfort meal with the snow and freezing temperatures. As soon as I got home I ran with it. I didn’t even feel the need to go by a pre-existing recipe as I wanted to do this my way and if it came out decent add it to my blog. You guessed it…it came out decent. No, I’m going to pat myself on the back for this one and say it came out great. Okay, and now I will step down from my pedestal. All joking aside though, I was really pleased at how this came out. The vegetables and the dark meat chicken gave this dish such dynamic flavor and texture. Pairing this with a quinoa spaghetti and it became the ideal comfort food I am definitely making again soon. Hope you enjoy this healthy take on chicken cacciatore!
Author: The Happy Hungry Yogi
Prep time: 10 minutes
Cook time: 45 minutes
- 2 tbsp olive oil
- 1 ¼ lb bonless, skinless chicken thighs
- 1 large sweet onion, sliced
- 2 cloves garlic, minced
- 2 c green beans, trimmed
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1c white mushrooms, sliced
- 1 15oz box/can of tomato sauce
- ½ c diced tomatoes
- ½ c red wine
- ½ c water
- Sea Salt and pepper to taste
- Fresh parsley to taste
- Serve over: quinoa pasta or Zucchini Noodles for a grain-free option
- Heat oil in a large pot over medium-high heat. Add onions and garlic and cook for 2 minutes.
- Once pot is warmed, blot chicken with a paper towel to dry and place at bottom of pan. Brown on both sides, about 3-5 minutes per side. (Drying the chicken will allow for better browning)
- Add remaining veggies. Cook another 3 minutes. Season with sea salt and pepper.
- Add in broth, wine and water and cover reducing heat to low. Simmer for about a half hour or until veggies are cooked and chicken is no longer pink in center.
- If serving with pasta or zucchini noodles, prepare them while pot is simmering so all will be warm when ready to serve.
- Plate and top with fresh parsley and more salt and pepper as needed.