Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 1/4 teaspoon black pepper; 1/8 teaspoon salt; 6 chicken thighs (about 2 pounds), skinned; 1 teaspoon olive oil; 1 cup sliced fresh mushrooms; 1/2 cup chopped onion; 2 garlic cloves, minced; 3/4 cup Pinot Noir or other dry red wine; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper; 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped; 6 cups hot cooked vermicelli (about 12 ounces uncooked); Fresh oregano sprigs (optional)

13 ingredients

4 steps

Ingredients

1/4 teaspoon black pepper
1/8 teaspoon salt
6 chicken thighs (about 2 pounds), skinned
1 teaspoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup Pinot Noir or other dry red wine
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
6 cups hot cooked vermicelli (about 12 ounces uncooked)
Fresh oregano sprigs (optional)

Directions

1

Sprinkle black pepper and salt over chicken thighs, and set aside.
2

Heat the olive oil in a large nonstick skillet over medium heat. Add chicken thighs, and cook 7 minutes on each side or until lightly browned. Remove the chicken thighs from skillet; cover and set aside.
3

Add mushrooms, onion, and garlic to skillet; saute over medium heat 5 minutes. Add wine and next 3 ingredients; bring to a boil. Cook 10 minutes or until sauce is slightly thickened, stirring occasionally.
4

Return the chicken thighs and juices from chicken to skillet; cover and cook for 5 minutes. Uncover; turn chicken over, and cook an additional 10 minutes or until the chicken is done. Serve over hot vermicelli. Garnish with fresh oregano sprigs, if desired.