Dinner and Lunch · Italian
Chicken cacciatore
Chicken thighs braised with tomatoes, peppers and mushrooms.
- Serves
- 4
- Prep
- 12 min
- Cook
- 40 min
- Total
- 52 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 servings- 700 g chicken thighs, bone-in skin-on
- 1 tbsp olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 200 g mushrooms, sliced
- 3 garlic cloves, crushed
- 400 g canned diced tomatoes
- 120 ml dry white wine
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
Method
Heat the olive oil in a large pot and brown the chicken thighs on both sides, then remove.
Add the onion, bell pepper and mushrooms, and cook until softened.
Stir in the garlic, diced tomatoes, wine and oregano.
Return the chicken to the pot, cover and simmer for 30 minutes, until cooked through.
Season with salt and scatter with parsley before serving.