Chicken Cacciatore "Pronto"

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

"I took the classic theme of chicken cacciatore (which is usually made with a whole chicken) and re-created it with a minimum of ingredients and cooking time. The result is lots of flavor from using only chicken thighs and a base layer of seasoning from dried porcini mushrooms--a perfect weeknight or 'everyday' meal." - Michael Chiarello

Yield: 4 servings (serving size: 2 chicken thighs and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 29%
  • Fat: 8.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 33.6g
  • Carbohydrate: 11.7g
  • Fiber: 3.5g
  • Cholesterol: 115mg
  • Iron: 5.7mg
  • Sodium: 771mg
  • Calcium: 31.6mg

Ingredients

  • 1 (1/2-ounce) package dried porcini mushrooms
  • 1 cup hot water
  • 2 teaspoons olive oil
  • 8 skinless, boneless chicken thighs (about 1 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 3 tablespoons minced fresh parsley, divided
  • 3/4 cup canned crushed tomatoes
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup water

Preparation

  1. Combine mushrooms and hot water in a bowl; cover and let stand 30 minutes. Remove mushrooms with slotted spoon. Finely chop mushrooms; set aside. Strain the soaking liquid into a bowl through a sieve lined with cheesecloth or paper towels. Discard solids; reserve soaking liquid.
  2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Reduce heat to medium. Add garlic to pan; cook 2 minutes or until golden, stirring constantly. Add 2 tablespoons parsley; cook 30 seconds, stirring constantly. Add chopped mushrooms; cook 30 seconds, stirring constantly. Stir in the reserved soaking liquid, tomatoes, broth, and water; bring to a simmer. Return chicken to pan, and reduce heat to low. Cover and cook for 10 minutes or until the chicken is done.
  3. Remove chicken; keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Spoon sauce over chicken; sprinkle with 1 tablespoon parsley.
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