Ingredients and Weight:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb cremini mushrooms, sliced
- 1/2 lb sweet onion, chopped
- 3 cloves garlic, minced
- 2 cups dry red wine
- 1 (28-oz) can crushed tomatoes
- 1/2 cup chicken stock
- 1/4 cup tomato paste
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp olive oil
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large skillet, heat olive oil over medium heat.
- Season chicken thighs with salt and pepper and brown on all sides. Remove from skillet and set aside.
- Add mushrooms and onions to the same skillet and sauté until softened.
- Add garlic and sauté for 1 minute more.
- Stir in red wine and let simmer for 5 minutes, or until reduced by half.
- Add crushed tomatoes, chicken stock, tomato paste, oregano, thyme, bay leaf, and bring to a simmer.
- Return chicken thighs to the skillet, cover and cook for 30 minutes, or until chicken is cooked through.
Nutritional Information:
- Calories: 350 per serving
- Protein: 30g
- Carbohydrates: 25g
- Fat: 15g
Dish Characteristics:
- Savory and hearty with a rich, tomato-based sauce.
- Tender and flavorful chicken with juicy mushrooms.
- Aromatic with a hint of red wine and herbs.
User Comments:
- "This dish is so flavorful and satisfying. The chicken is cooked perfectly and the sauce is just delicious." - Sarah
- "I love the combination of mushrooms and chicken in this dish. It's a great twist on the classic cacciatore recipe." - John
- "I made this dish for my family and everyone raved about it. The sauce is so rich and flavorful, we couldn't stop eating it." - Mary
Special Precautions and Tips:
- If red wine is not preferred, substitute with extra chicken stock.
- For a spicier dish, add a pinch of red pepper flakes.
- Serve with crusty bread to soak up the flavorful sauce.
