Chicken Thighs Cacciatore

8 chicken thighs — skinned, if desired
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil — divided
1 small onion — chopped
2 garlic cloves — minced
1/2 cup dry red wine or beef broth
2 cans Italian-style diced tomatoes — (14-1/2-ounce) undrained

Season chicken with salt and pepper. In a large deep skillet, cook chicken in 1 tablespoon oil over medium-high heat for 3 minutes per side, or until
lightly browned. Remove from skillet and set aside.

Add remaining 1 tablespoon oil to skillet then saute onion and garlic until tender.

Return chicken to skillet; add wine and tomatoes, and bring to a boil. Cover, reduce heat to low, and simmer 10 minutes. Uncover and simmer 10 more minutes then serve topped with sauce.

Serving Size: 4


T-fal Specialty Nonstick Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart, Black

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