Weeknight Easy Chicken Cacciatore
This Easy Chicken Cacciatore is boneless, skinless chicken thighs and mushrooms simmered in a rich tomato sauce and served over a bed of egg noodles for a fabulous weeknight meal.
Servings 4
Calories 461kcal
Ingredients
Dredge
- 4 large boneless skinless chicken thighs *
- 1/2 cup (60g) all-purpose flour mixed with 1/4 teaspoon salt and 1/4 teaspoon pepper
Brown
- 1 tablespoon olive oil
- 2 tablespoons diced green onions shallot or onion may also be used
- 3 cloves garlic minced
Simmer
- 1 6-ounce can tomato paste
- 2 cups (1 14.5-ounce can) chicken broth
- 2 cups (8oz) mushrooms sliced
- 1/2 cup dry white wine*
- 2 tablespoons brandy or 1/4 cup Muscatel optional
Sprinkle
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- 1/4 teaspoon pepper
Boil
- 8 ounces egg noodles
Instructions
- Dredge the chicken in the flour mixture, coating completely.
- Heat oil in a large skillet (with a lid) over medium-high heat.
- Once the oil is hot, add the chicken. Brown the first side and flip. After you have flipped the chicken, add the green onions and garlic to the pan between the thighs and brown, being careful not to let the garlic burn (if it starts to burn, add a little of the chicken broth to the pan right away).
- While the chicken and garlic are browning, spread a large dollop of tomato paste over each of the thighs, using the entire can. Once everything is browned, pour the chicken broth over the top, and add mushrooms, white wine, brandy, bay leaf, salt, basil, thyme, and pepper. When you add the spices, try to sprinkle them as evenly over the whole dish as possible.
- Bring to a low simmer, cover, and cook for 25 minutes, stirring occasionally to make sure all of the mushrooms are cooking in the sauce and nothing is sticking to the bottom of the pan. If the cooking liquid is still very soupy after 15 minutes, simmer uncovered for the remaining time. The dish is done when chicken is tender and sauce is thickened.
- While chicken cooks, bring a pot of lightly salted water to boil and cook pasta according to package instructions. I usually start boiling water once the chicken begins to simmer and dump the pasta in when there are 7 minutes or so left on the timer.
- Divide pasta and cover with chicken and sauce. Enjoy!
Notes
*The rule of thumb is usually two thighs per person, but since this is served over noodles, I find one to be plenty unless you have big eaters or are cooking with very small thighs.
*Chardonnay, Pinot Grigio & Sauvignon Blanc are all good options.
Small-yield Instructions: No cooking or preparation changes needed to cut the recipe in half or quarters. This recipe halves cleanly. You can freeze the extra chicken broth and tomato paste in an ice cube tray to use at a later date.
Make-ahead Instructions: This dish has very little prep, but the mushrooms, onions, and garlic can be cut and stored in an air-tight container up to two days in advance. (Your mushrooms might look a little wilted but they cook down in the sauce, so you won’t be able to tell after cooking.)
Freezer Instructions: The chicken and sauce can be frozen in an air-tight container or freezer bag for up to four months. I prefer not to freeze pasta when I don’t have to. For this dish, it’s best to just make a new pot of noodles when you are ready to eat them.
Make-ahead Instructions: This dish has very little prep, but the mushrooms, onions, and garlic can be cut and stored in an air-tight container up to two days in advance. (Your mushrooms might look a little wilted but they cook down in the sauce, so you won’t be able to tell after cooking.)
Freezer Instructions: The chicken and sauce can be frozen in an air-tight container or freezer bag for up to four months. I prefer not to freeze pasta when I don’t have to. For this dish, it’s best to just make a new pot of noodles when you are ready to eat them.
Nutrition
Calories: 461kcal