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Tuesday, October 6, 2015

ellen's chicken cacciatore

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil
  • 6 boneless, skinless chicken thighs - fat trimmed
  • 1 onion, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 cup dry
  • 1/2 cup orange juice
  • 2 tablespoons dried rosemary, or to taste
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins

  • heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. set the chicken aside.
  • in the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
  • pour in the tomatoes with their juice, , orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
  • stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

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