One-Pan Chicken Cacciatore

25 mins Serves 4 This Chicken Cacciatore recipe is a simple Italian one pot meal with chicken, mushrooms, peppers, onion, and olives, tomato, and wine sauce. #STARFineFoods Ingredients: 1 Tbsp. STAR Extra Virgin Olive Oil 8 small bone-in chicken thighs (about 2 pounds) Salt and pepper 8 ounces whole cremini mushrooms, stems removed, quartered 1 medium yellow bell pepper, cut into 1-inch pieces 1 medium carrot, peeled, cut into thin rounds 3 cloves garlic, minced 1/2 cup white wine (or low-sodium chicken broth) 1 can (15 ounce) diced tomatoes with garlic and oregano, undrained 1 heaping cup of small frozen pearl onions 1 tsp. black pepper 2 Tbsp. STAR Balsamic Vinegar 12 STAR Pimiento Stuffed Manzanilla Olives 1/3 cup chopped fresh parsley Instructions:

Heat olive oil in a large skillet over medium-high. Sprinkle chicken with some salt and pepper and add to the hot pan. Cook skin side down for 3 minutes until golden; flip and cook for 3 minutes more. Transfer to a plate and keep warm.

Add mushrooms, bell pepper, carrot, and garlic to the pan drippings; saute for 4 minutes.

Add in the wine and allow to evaporate. Stir in the tomatoes, along with their juices, pearl onions, and the pepper. Return chicken to the skillet, nestled in the tomato and vegetable mixture.

Cover skillet, reduce heat to a gentle simmer, and cook for about 15 minutes or until chicken is cooked through (at least 175 degrees F.)

Stir in the vinegar and olives; warm through. Season with a pinch more salt and pepper. Sprinkle with the parsley before serving.

One-Pan Chicken Cacciatore

This Chicken Cacciatore recipe is a simple Italian one pot meal with chicken, mushrooms, peppers, onion, and olives, tomato, and wine sauce. #STARFineFoods

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Balsamic Vinegar

Made in the province of Modena, this vinegar boasts a delicate balance of smooth, sweet, tangy and acidic flavors that makes it perfect for marinades, salad dressings and dipping.

Learn More Buy Now

Pimiento Stuffed Manzanilla Olives

Firm yet tender with a subtle smokiness and slightly sweet minced pimiento. Perfect for salads, appetizers and entrées.

Learn More Buy Now

Ingredients

  • 1 Tbsp. STAR Extra Virgin Olive Oil
  • 8 small bone-in chicken thighs (about 2 pounds)
  • Salt and pepper
  • 8 ounces whole cremini mushrooms, stems removed, quartered
  • 1 medium yellow bell pepper, cut into 1-inch pieces
  • 1 medium carrot, peeled, cut into thin rounds
  • 3 cloves garlic, minced
  • 1/2 cup white wine (or low-sodium chicken broth)
  • 1 can (15 ounce) diced tomatoes with garlic and oregano, undrained
  • 1 heaping cup of small frozen pearl onions
  • 1 tsp. black pepper
  • 2 Tbsp. STAR Balsamic Vinegar
  • 12 STAR Pimiento Stuffed Manzanilla Olives
  • 1/3 cup chopped fresh parsley

Instructions

1

Heat olive oil in a large skillet over medium-high. Sprinkle chicken with some salt and pepper and add to the hot pan. Cook skin side down for 3 minutes until golden; flip and cook for 3 minutes more. Transfer to a plate and keep warm.

2

Add mushrooms, bell pepper, carrot, and garlic to the pan drippings; saute for 4 minutes.

3

Add in the wine and allow to evaporate. Stir in the tomatoes, along with their juices, pearl onions, and the pepper. Return chicken to the skillet, nestled in the tomato and vegetable mixture.

4

Cover skillet, reduce heat to a gentle simmer, and cook for about 15 minutes or until chicken is cooked through (at least 175 degrees F.)

5

Stir in the vinegar and olives; warm through. Season with a pinch more salt and pepper. Sprinkle with the parsley before serving.

1

Heat olive oil in a large skillet over medium-high. Sprinkle chicken with some salt and pepper and add to the hot pan. Cook skin side down for 3 minutes until golden; flip and cook for 3 minutes more. Transfer to a plate and keep warm.

2

Add mushrooms, bell pepper, carrot, and garlic to the pan drippings; saute for 4 minutes.

3

Add in the wine and allow to evaporate. Stir in the tomatoes, along with their juices, pearl onions, and the pepper. Return chicken to the skillet, nestled in the tomato and vegetable mixture.

4

Cover skillet, reduce heat to a gentle simmer, and cook for about 15 minutes or until chicken is cooked through (at least 175 degrees F.)

5

Stir in the vinegar and olives; warm through. Season with a pinch more salt and pepper. Sprinkle with the parsley before serving.

Recipe developed by: http://bellyfull.net

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Serves: 4

In This Recipe

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Balsamic Vinegar

Made in the province of Modena, this vinegar boasts a delicate balance of smooth, sweet, tangy and acidic flavors that makes it perfect for marinades, salad dressings and dipping.

Learn More Buy Now

Pimiento Stuffed Manzanilla Olives

Firm yet tender with a subtle smokiness and slightly sweet minced pimiento. Perfect for salads, appetizers and entrées.

Learn More Buy Now
Newsletter Sign-Up

Get tasty recipes, cooking tips and great offers from STAR.