Ingredients

The following ingredients have 4 Servings
  • 8 Boneless (skinless chicken thighs (4 oz. each) or 4 chicken breasts)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 Tablespoons extra-virgin olive oil (separated)
  • 1 cup sliced onions
  • 2 cloves minced fresh garlic
  • 1/4 cup dry white wine
  • 15 oz can San Marzano whole tomatoes (crush or purée(see notes) )
  • 1 cup low-sodium chicken broth
  • 2 teaspoon fresh thyme
  • 1 teaspoon dried Italian (we use Tuscan seasoning)
  • 1/2 teaspoon red pepper flakes (less if you don't like it spicy)
  • 2 cups sliced baby bella mushrooms
  • Shredded or grated Parmesan

Instruction

  • Combine the flour, salt and pepper in a glass dish. Dredge the chicken in the seasoned flour making sure that each thigh is well covered. The flour gives the thigh a crust and adds body and texture to the sauce. Reserve the excess flour.
  • Heat 2 Tablespoons of oil in a saute pan over medium-high. Add the chicken thighs and cook until browned, 3 minutes per side. It may take a little longer to lightly brown. Transfer the chicken to a plate.
  • Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes. Stir in the reserved flour mixture; cook 1 minute. Add the wine and cook until it is absorbed.
  • Stir in tomato purée, broth, thyme, Italian seasoning, and pepper flakes. Add mushrooms and return the chicken to the pan. You don't have to sauté the mushrooms -- they will cook while simmering. Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes.
  • Season chicken and cacciatore with salt and black pepper and garnish servings with Parmesan.