Simple Chicken Cacciatore

Sorry I forgot to snap a photo of this wonderfully simple and warming dinner we had last night.  With the temperatures dropping, warm food that simmers on the stove just feels right.

Last night was Sunday. Sunday. Do you feel the way I mean that? Sunday is that day that you try to pull it all together, but it is just too overwhelming. Also, I had an afternoon holiday party, so I was out most of the day. When I did get home I decided that I needed to prep and prepare a few meals for the week.  One of those was this chicken dish.

When I think cacciatore, I think peppers and mushrooms and a delicious tomato sauce. However peppers and mushrooms aren’t very popular at this address. I can get away with peppers but mushrooms would cause a mutiny. My pepper was bad, so I created the most simple cacciatore that even picky eaters will enjoy.

Simple Chicken Cacciatore

2 pounds boneless chicken thighs*
1 onion, chopped
3 cloves garlic, diced
1 1/2 teaspoons dried basil
1/2 cup red wine
Olive Oil
1 Tablespoon tomato paste
1 28 ounce can crushed tomatoes

Heat olive oil and brown chicken on both sides. While chicken is browning add salt and pepper. Remove chicken and saute onion in the same pan 4-5 minutes, stirring frequently. Add garlic and cook 2 more minutes, stirring frequently. Add chicken back to pan and add wine to pan. Bring to a boil and turn burner to low. Simmer chicken in wine for 5 minutes. Add crushed tomatoes and tomato paste. Bring back to a boil and turn down and simmer 30-40 minutes.  Add salt and pepper to taste. Serve with your favorite pasta.

*There are many opinions on white and dark chicken. As I have gotten older I have grown fond of dark meat.  Thighs are very tender and forgiving. Give them a try.

Try this simple cacciatore on a cold winter night.


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