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Chicken Cacciatore

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  • 6 bone in (or boneless) chicken thighs
  • 3/4 cup red wine
  • 2 tbsp Cooking With Greens No Salt Italian Blend
  • 1 tbsp Cooking With Greens Go To Blend
  • 2 tsp Cooking with Greens No Salt Italian Blend
  • 1 tsp crushed red pepper flakes
  • 2 tsp sugar
  • 1 tbsp Cooking With Greens No Salt Herb Blend
  • 1 large carrot sliced
  • 1/2 cup sliced baby Bella mushrooms
  • 10 grape or cherry tomatoes sliced
  • 1 sweet onion chopped
  • 5 large cloves garlic minced
  • 1/2 red sweet pepper chopped
  • 1/2 yellow sweet pepper chopped
  • 1/2 orange sweet pepper chopped
  • 1/4 cup sliced, pitted black olives
  • 1/4 cup pitted green olives sliced
  • 2 tbsp tomato paste
  • 1 28 oz can diced tomatoes
  • 2 tbsp olive oil
  • 1/2 cup chopped fresh parsely
  • 2 stalks green onion sliced
  • grated Parmesan Reggiano cheese

Season chicken on both sides with Go To Blend and 1 tbsp Go To Blend mixture.  and set aside. Heat olive oil in a large saucepan. Add onion and garlic and cook until onion is slightly translucent. Add in peppers, carrots, mushrooms and olives. Cook until carrots are slightly softened. Add in chicken, moving vegetables so that chicken makes contact with pan. Cook chicken until browned on each side. Add wine and allow to simmer until reduced halfway. Add in tomato paste and diced tomatoes with remaining seasonings. Mix and cover pan. Simmer and lower heat. simmer for 30 minutes, or until chicken is falling off bone. Toss in grape tomatoes, green onion and parsley. Serve over pasta and top with shredded parmesan.