Ingredients and Weight:
- 3 tablespoons olive oil
- 3-4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry red wine (optional)
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pasta (such as penne or spaghetti)
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2/5 (Beginner)
Preparation Method Steps:
- Heat olive oil in a large skillet over medium heat.
- Add chicken and cook until browned on both sides. Remove from skillet and set aside.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in crushed tomatoes, red wine (if using), chicken broth, parsley, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chicken back to the skillet and cook until heated through, about 15 minutes more.
- Serve over pasta.
Nutritional Information:
- Calories: 400 per serving
- Fat: 15 grams
- Protein: 35 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Flavorful and juicy chicken
- Rustic tomato-based sauce with herbs and spices
- Tender pasta that complements the sauce
User Comments:
- "This is my go-to chicken cacciatore recipe! It's easy to make and always turns out delicious." - Jessica
- "The sauce is so good, I could eat it by the spoonful. The chicken is tender and juicy." - John
- "I love that this recipe uses boneless, skinless chicken thighs. They're so easy to cook and they're always moist." - Mary
Special Precautions and Tips:
- Use high-quality olive oil for the best flavor.
- If you don't have dry red wine on hand, you can substitute it with equal parts chicken broth and balsamic vinegar.
- If the sauce is too thick, add a little more chicken broth. If it's too thin, simmer it for longer.
- Serve with a side of crusty bread to soak up all the delicious sauce.
