After picking up some cheap chicken thighs from my local markets I decided to look for a different recipe to make something out of them. I found this recipe by a lady called Ellen and thought I would give it a try. I normally change a few ingredients to suit my personal tastes and in this case all I just added a little thyme. Everything else I left the same. I served it over a over a bed of basmati rice and it was perfect Chicken Cacciatore. In my opinion anyway 🙂
This recipe only takes a quarter of an hour to make and just under and hour to cook. I suggest using chicken thighs because they are more tender and suit better but you can use chicken breast if that’s what you have at home. Feel free to let the sauce simmer for an hour as it really brings out a fully flavor. Just add to your chicken when you are ready to eat.
- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs
- 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 white wine
- 1/2 cup orange juice
- 2 tablespoons dried rosemary
- 1/2 tsp of thyme
- salt and ground black pepper to taste
- 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, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
- Stir in the chicken pieces along with any 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.
- Serve on a bed of basmati rice with a Caesar salad and glass of your fav wine.