AuthorMike EgrieCategoryDifficultyIntermediate
Braised Chicken Cacciatore
Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 1 ½ tbsp olive oil
 1 package boneless, skinless chicken thighs (about 1½ pounds)
 8 oz package sliced peppers and onions
 8 oz package sliced baby bella mushrooms
 15 oz puttanesca sauce
 9 oz fresh pappardelle
 Chopped fresh parsley for garnish (optional)
1

In large saucepot, heat oil over medium-high heat. Pat chicken dry with paper towel; sprinkle with ¼ teaspoon each salt and black pepper. Add chicken to saucepot; cook 8 minutes or until browned, turning once. Transfer chicken to plate.

2

In same saucepot, cook and stir peppers and onions, and mushrooms over medium-high heat 7 minutes or until starting to brown. Stir in sauce, scraping browned bits from bottom of saucepot with wooden spoon. Add chicken and any juices on plate; reduce heat to medium and cook 5 minutes or until internal temperature of chicken reaches 165°, stirring occasionally. Makes about 5 cups.

3

Prepare pappardelle as label directs; drain. Makes about 3 cups.

4

Serve chicken and sauce over pappardelle garnished with parsley, if desired.

Ingredients

 1 ½ tbsp olive oil
 1 package boneless, skinless chicken thighs (about 1½ pounds)
 8 oz package sliced peppers and onions
 8 oz package sliced baby bella mushrooms
 15 oz puttanesca sauce
 9 oz fresh pappardelle
 Chopped fresh parsley for garnish (optional)

Directions

1

In large saucepot, heat oil over medium-high heat. Pat chicken dry with paper towel; sprinkle with ¼ teaspoon each salt and black pepper. Add chicken to saucepot; cook 8 minutes or until browned, turning once. Transfer chicken to plate.

2

In same saucepot, cook and stir peppers and onions, and mushrooms over medium-high heat 7 minutes or until starting to brown. Stir in sauce, scraping browned bits from bottom of saucepot with wooden spoon. Add chicken and any juices on plate; reduce heat to medium and cook 5 minutes or until internal temperature of chicken reaches 165°, stirring occasionally. Makes about 5 cups.

3

Prepare pappardelle as label directs; drain. Makes about 3 cups.

4

Serve chicken and sauce over pappardelle garnished with parsley, if desired.

Braised Chicken Cacciatore
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