30-minute Chicken Cacciatore
This simplified version of the classic Italian hunter-style stew is made for weeknight cooking. Serves 6.
2 tablespoons extra virgin olive oil
2 pounds chicken thighs, boneless
salt and pepper, to taste
8 ounces brown mushrooms, quartered
¾ teaspoon rosemary, finely chopped
½ cup red wine, such as Chianti
1 24-ounce jar Tomato Basil Family Size Sauce
¼ teaspoon hot pepper flakes (optional)
In a large high-rimmed saucepan, heat olive oil over medium high heat. Season chicken with salt and pepper and add to pan. Brown on all sides, about 6-8 minutes. Remove chicken from pan and place on a large plate, set aside.
Turn heat down to medium. Add mushrooms and rosemary, sauté until mushrooms start to caramelize, about 3-5 minutes. Add wine and cook for another 3-4 minutes, making sure to scrape up all the bits stuck to the bottom of the pan.
Stir in tomato sauce and pepper flakes. Nestle chicken back in pan. Turn heat down to low, cover and let simmer for 15-20 minutes until the chicken is cooked through and tender. Serve over pasta or soft polenta.