- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs - fat trimmed
- 1 onion, chopped
- 1 (8 ounce) package sliced fresh mushrooms
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes with juice
- 1 cup dry white wine
- 1/2 cup orange juice
- 2 tablespoons dried rosemary, or to taste
- salt and ground black pepper to taste
- Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
- In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
- Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
- Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.
03/13/2017
recipepes.com
Ellen's Chicken Cacciatore, recipe
PT15M
PT1H
5
455 calories
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