Name: Country Chicken Cacciatore
Total time: PT4500.0S
Yield: 8
Ingredients: 8 Bone-in, Skin-on Chicken Thigh; 28 ounce Stewed Tomatoes; 1 Zucchini; 1 Summer Squash; 8 ounce Baby Bella Mushroom; 1 Red Bell Pepper; 1 Onion; 2 teaspoon Garlic; 3/4 cup Dry White Wine; 1 tablespoon Olive Oil; 1/2 teaspoon Italian Seasoning; 1/4 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; 1 Bay Leaf; to taste Salt; to taste Ground Black Pepper

Golden brown chicken thighs are cooked until the skin is crispy, but tender and moist on the inside. Country garden vegetables like fresh zucchini, summer squash, and tomatoes mix with white wine to create a flavorful stew!

Low-Fat

Oven

Intermediate

Poultry

Country Chicken Cacciatore

calories

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Bone-in, Skin-on Chicken Thigh

Stewed Tomatoes

ounce

Zucchini

Summer Squash

Baby Bella Mushroom

Red Bell Pepper

Onion

Garlic

teaspoon

Dry White Wine

Olive Oil

tablespoon

Italian Seasoning

Salt

Ground Black Pepper

Bay Leaf

to taste

Stove

Preheat oven to 375 degrees F (190 degrees C).

In a large cast-iron skillet or dutch oven, heat the {@2:} to medium-high. Trim excess fat from the {@0:} but leave the skin on. Sprinkle both sides of the chicken with {@3:} and {@1:}.

In a large cast-iron skillet or dutch oven, heat the Olive Oil (1 tablespoon) to medium-high. Trim excess fat from the Bone-in, Skin-on Chicken Thigh (8 N/A) but leave the skin on. Sprinkle both sides of the chicken with Salt ( to taste) and Ground Black Pepper ( to taste).

In a large cast-iron skillet or dutch oven, heat the Olive Oil (1 tablespoon) to medium-high. Trim excess fat from the Bone-in, Skin-on Chicken Thigh (8) but leave the skin on. Sprinkle both sides of the chicken with Salt (to taste) and Ground Black Pepper (to taste).

Working in batches, brown the chicken in the oil. Start skin side down, rotating and turning until the chicken is golden on both sides. Set aside. Continue until all chicken is browned.

Pour out the excess chicken cooking grease, reserving 1/4 cup in the pan. Reduce heat to medium. Add the {@4:}, {@3:}, {@0:}, {@1:}, {@6:}, and {@5:} to the pan. Stir to combine. Add {@2:} and scrape the brown bits from the bottom of the pan.

Pour out the excess chicken cooking grease, reserving 1/4 cup in the pan. Reduce heat to medium. Add the Zucchini (1 N/A) [Thinly sliced], Summer Squash (1 N/A) [Thinly sliced], Baby Bella Mushrooms (8 ounce) [Halved], Red Bell Pepper (1 N/A) [Thinly sliced], Onion (1 N/A) [Thinly sliced], and Garlic (2 teaspoon) [Minced] to the pan. Stir to combine. Add Dry White Wine (3/8 cup) and scrape the brown bits from the bottom of the pan.

Pour out the excess chicken cooking grease, reserving 1/4 cup in the pan. Reduce heat to medium. Add the Zucchini (1), Summer Squash (1), Baby Bella Mushroom (8 ounce), Red Bell Pepper (1), Onion (1), and Garlic (2 teaspoon) to the pan. Stir to combine. Add Dry White Wine (3/8 cup) and scrape the brown bits from the bottom of the pan.

Add the {@0:}, half a cup of reserved tomato juice, {@3:}, {@2:}, {@5:}, {@1:}, and {@4:}. Stir to combine well.

Add the Canned Stewed Tomatoes (28 ounce), half a cup of reserved tomato juice, Dry White Wine (3/8 cup), Italian Seasoning (1/2 teaspoon), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Bay Leaf (1 N/A). Stir to combine well.

Add the Stewed Tomatoes (28 ounce), half a cup of reserved tomato juice, Dry White Wine (3/8 cup), Italian Seasoning (1/2 teaspoon), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Bay Leaf (1). Stir to combine well.

Place the browned chicken thighs on top of the tomato and vegetable mixture. Transfer the skillet into the center oven rack and bake uncovered for 45 minutes.

Serve over hot potatoes, rice, or pasta. Enjoy!

Country Chicken Cacciatore

5.0

1HR 15MINS

$1.51

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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