This recipe delivers all of the tasty flavors of traditional chicken cacciatore with its rich tomato- and mushroom-based sauce. If you don't have linguine in your pantry, serve the chicken and sauce over any cooked pasta you have on hand.
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
490
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.