Ellen’s Chicken Cacciatore


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
Β½ cup orange juice
2 tablespoons dried rosemary, or to taste
salt and ground black pepper to taste

DirectionsInstructions Checklist

Step 1
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.

Step 2
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.

Step 3
Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.

Step 4
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.


Enjoy !!!