Chicken Cacciatore
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp salted butter
- 6 boneless skinless chicken thighs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup all-purpose flour
- 1 cup diced white onion (1 small)
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 8 ounces sliced mushrooms button or crimini
- 6 ounces tomato paste
- 2 tsp minced garlic
- 1 tbsp Italian seasoning
- 1/4 tsp crushed red pepper flakes optional
- 1/2 cup white wine
- 1/4 cup heavy cream
- 15 ounces crushed tomatoes
- 8 ounces tomato sauce
- 2 tbsp fresh or dried parsley for garnish
- 2 tbsp grated Parmesan cheese
Instructions
- In a large skillet heat oil and butter on medium high heat. Season chicken thighs with salt and pepper and coat with flour. Brown chicken in the pan for 3 minutes per side, just until browned. Remove from skillet and set aside.
- Add onions, peppers, and mushrooms to pan and cook until softened, about 7 to 10 minutes, stirring occasionally. Add in tomato paste, garlic, Italian seasoning, and red pepper flakes and cook 1 to 2 minutes more.
- Pour in wine, heavy cream, crushed tomatoes, and tomato sauce and stir to combine.
- Return chicken to pan and let simmer until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit, about 15 minutes. Taste and add salt and pepper as desired.
- Serve hot and garnish with chopped parsley and parmesan cheese, optional.
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