Chicken Cacciatora

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

31 g
607 mg
44 g
13 g
6 g
79 mg

1 lb bone-in chicken thighs, skinned or boneless, skinless chicken breasts
1 Tbsp extra-virgin olive oil
½ tsp sea salt
Pinch freshly ground black pepper
1 med yellow onion, thinly sliced
½ med red bell pepper, thinly sliced
½ med yellow bell pepper, thinly sliced
1 cup sliced mushrooms
2 garlic cloves, minced
¾ cup burgundy wine
1 tsp dry basil
½ tsp dry oregano
1 tsp dry marjoram
1 bay leaf
4 cups canned organic whole tomatoes
¼ tsp sea salt
1 tsp cane sugar
2 cups cooked pasta, such as linguini, orzo or spaghetti

  1. Season chicken with salt and pepper. Heat olive oil in a large sauce pan over medium high heat and add chicken. Reduce heat to medium-low and cook meat for 10 minutes on meat side and 5 minutes on bone side, until browned. Be careful not to burn.
  2. Remove from pan.
  3. Add onions, peppers, mushrooms and garlic to same pan and sauté until slightly browned.
  4. Add red wine, basil, oregano, marjoram and bay leaf. Simmer until liquid has reduced by half, about 3 to 5 minutes. Add tomatoes, crushing by hand with a potato masher to release the juice. Add chicken back to pan. Cover and simmer 1 to 2 hours or until chicken falls off bone. Add salt and cane sugar to sauce and mix well. Serve 1 chicken thigh over ½ cup pasta with sauce.