Name: Quick Chicken Cacciatore
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: European
Ingredients: 3 Tbsp extra virgin olive oil; 6 large boneless, skinless chicken thighs, cut in half; 1 medium onion, sliced; 2 cloves garlic, minced; 1 green pepper, seeded and sliced; 1 28-oz (796 ml) can Favuzzi diced plum tomatoes; ¾ cup dry red wine; ¼ cup fresh basil, chopped; ¼ cup grated Parmesan or Romano cheese; salt and pepper to taste; additional cheese for serving

This is an amazing short cut of a classic Italian dish. Serve it over Rummo Pappardelle No. 119 pasta or mashed potatoes.

Yields4 Servings

Prep Time10 minsCook Time25 minsTotal Time35 mins

3 Tbsp extra virgin olive oil

6 large boneless, skinless chicken thighs, cut in half

1 medium onion, sliced

2 cloves garlic, minced

1 green pepper, seeded and sliced

1 28-oz (796 ml) can Favuzzi diced plum tomatoes

¾ cup dry red wine

¼ cup fresh basil, chopped

¼ cup grated Parmesan or Romano cheese

salt and pepper to taste

additional cheese for serving

In the All-Clad weeknight pan, heat 2 Tbsp. of the olive oil over medium heat. Add the chicken in batches and brown on both sides. Transfer to a plate and set aside.

Add the remaining oil, onion, garlic and green pepper. Cook, scraping up any golden brown bits from the pan, until the onion is soft.

Deglaze the pan with the red wine. Add the tomatoes (including the juice) and basil. Simmer for about 10-15 minutes, stirring occasionally.

Add the Parmesan cheese. Add salt and pepper to taste.

Serve over freshly cooked Rummo Pappardelle No. 119 pasta or mashed potatoes.

Cooking Tips
Any leftovers reheat well.
For a spicier version, add some red chili flakes along with the tomatoes.

— View all recipes —

CategoryEntrees, Meat/Poultry/Seafood, PastaCuisineEuropean, ItalianCooking MethodStovetopTags#chicken, #pasta, #tomatoes

Ingredients