I think calling something “cacciatore” brings good Italian flavors to mind… bell peppers, mushrooms, wine, tomatoes of course. It’s also usually made with bone-in chicken, and while I love cooking meats on the bone, it becomes somewhat problematic when eating it out of a plastic container the next day at your desk. This is my version of cacciatore, done with boneless chicken thighs and my own selection of veggies. It’s dead simple, and tastes delicious.
- 1 tablespoon olive oil
- 1/2 onion, diced
- 4 cloves garlic, minced
- 16 cremini mushrooms, thickly sliced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 pinch crushed red pepper flakes, to taste
- 1 6 oz can tomato paste
- 2 cups chicken stock
- 6 boneless skinless chicken thighs
- Salt and pepper
Heat oil in a large skillet over medium heat. Add onions, garlic, and mushrooms and sauté until vegetables soften, about 5-7 minutes. Stir in spices and season with salt and pepper. In a medium bowl, whisk tomato paste and chicken stock together until combined. Lay chicken thighs over mushroom mixture in a single layer, pour tomato stock mixture over chicken. Cover and simmer for about 30 minutes, until chicken is very tender. Taste sauce, adjusting seasoning with more salt and pepper as needed.
Serve with spaghetti squash, zucchini noodles, or pasta of your choice!