Chicken Cacciatore over Linguine
- 2 tablespoons extra-virgin olive oil
- 1 (3.0-pound) whole chicken, cut into 8 pieces
- 1/2 teaspoon fine sea salt
- 2 yellow onions, sliced
- 1 green bell pepper, seeded and sliced
- 10 ounces sliced button mushrooms
- 1 (25.0-ounce) jar marinara sauce
- 1 cup low-sodium chicken broth
- 12 ounces linguine, prepared according to package directions
- 1/4 teaspoon ground black pepper
Heat olive oil in a large, heavy-bottomed skillet.
Season chicken pieces with salt and black pepper and place skin-side down in hot oil.
Cook chicken until skin is golden brown, 6 to 8 minutes.
Turn chicken pieces over and cook 3 to 5 more minutes.
Remove chicken from pan and set aside.
Put onions and bell pepper in skillet and cook over medium heat until vegetables soften, about 10 minutes.
Add mushrooms and cook until softened, 5 minutes.
Return the chicken to skillet and add the marinara sauce and broth.
Bring liquid to a simmer, cover, and cook for 20 to 25 minutes, turning chicken halfway through cooking time.
When chicken is cooked through (juices will run clear when cut with a knife) remove from skillet and set aside, covered.
Allow sauce to simmer, uncovered, for 5 to 10 minutes until slightly thickened.
Serve cacciatore over cooked linguine with a fresh baguette.
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- 2 tablespoons extra-virgin olive oil
- 1 (3.0-pound) whole chicken, cut into 8 pieces
- 1/2 teaspoon fine sea salt
- 2 yellow onions, sliced
- 1 green bell pepper, seeded and sliced
- 10 ounces sliced button mushrooms
- 1 (25.0-ounce) jar marinara sauce
- 1 cup low-sodium chicken broth
- 12 ounces linguine, prepared according to package directions
- 1/4 teaspoon ground black pepper