Chicken Cacciatore with Mushrooms Recipe serves: 4
Prep Time 15 Minutes
Cook Time 45 Minutes

Chicken Cacciatore with Mushrooms

Ingredients

  • 4 bone-in or boneless, skinless chicken thighs
  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 large onion, finely chopped
  • 1 package (10 oz.) sliced mushrooms
  • 3 cloves garlic, finely chopped (optional)
  • 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
  • 3/4 tsp. dried thyme leaves, crushed

Directions

  1. Season chicken, if desired, with salt and ground black pepper. Heat Olive Oil in deep nonstick large skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside; reserve 1 tablespoon drippings.
  2. Add onion and mushrooms in same skillet to reserved drippings and cook, stirring occasionally, 3 minutes or until vegetables are tender. Add garlic and cook 30 seconds. Stir in Sauce and thyme. Bring to a boil over high heat. Reduce heat to low, then return chicken to saucepot. Simmer covered, stirring occasionally, 30 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with chopped fresh parsley.

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