Mushroom Chicken Cacciatore

Let’s talk about my dinner last night, shall we? It was magical. This is the kind of dinner that just screams comfort food, except it’s pretty healthy for you. Healthy+yummy=awesome. It’s a proven fact.

Mushroom Chicken Cacciatore

based loosely on a recipe by Giada de Laurentiis

Serves 2


  • 2-3 chicken thighs, depending on size.
  • salt and pepper
  • Olive Oil
  • Panko bread crumbs, for chicken dredging
  • 1/2 red bell pepper, diced
  • 1 small onion, diced
  • 5 or 6 mushrooms, sliced
  • 1 clove garlic, minced
  • 1 cup dry white wine
  • 1 jar diced or whole tomatoes (15 oz, or so)
  • oregano
  • basil leaves, for garnish

1. Heat olive oil in a large sauce pan over medium-high heat. Sprinkle your chicken pieces with salt and pepper and dredge in bread crumbs.

2. Brown chicken in oil, about 5 minutes each side. Remove from pan and set aside.

3. To the same pan that you cooked the chicken in, add onion, bell pepper, garlic, and mushrooms. Cook until the onion is translucent (3 or 4 minutes).

4. Add wine. Simmer for 4 or 5 minutes, and add the tomatoes, including the juice. Sprinkle with oregano.

4. Add chicken back into the plan. Allow it all to simmer until the sauce is reduced, about 20 minutes. Add more wine, if necessary.

5. Serve with a glass of chilled, white wine.

I can’t wait to make this dish again! I might even be tempted to do so this weekend. Family, you in?

4 thoughts on “Mushroom Chicken Cacciatore

  1. Pingback: Olive Chicken « HoaiPhai

  2. Pingback: April recap/May goals « Balance and Blueberries

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