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The Weekday Cacciatore




Source of Recipe


L.A. Times MAYI BRADY, Times Staff Writer


Recipe Introduction


Chicken Cacciatore, or Hunter's Chicken, is traditionally made with bone-in chicken stewed for an hour or more. It's worth the wait if you have the time, but who does on a weeknight?
Active Work Time: 10 minutes

Total Preparation Time: 30 minutes

Serve over buttered noodles.
This version uses pieces of boneless chicken thighs to reduce cooking time without sacrificing flavor.

White button mushrooms work well, but you can also try brown Italian, porcini or shiitake mushrooms. Cook a 12-ounce bag of egg noodles, toss the noodles with 2 tablespoons of butter and serve alongside the chicken.






List of Ingredients





2 tablespoons olive oil
1 1/4 to 1 1/2 pounds boneless skin-on chicken thighs, each thigh cut in half crosswise
Salt, pepper
2 tablespoons flour
3 shallots, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 pound sliced mushrooms
1 (14-ounce) can low-sodium chicken broth
2 teaspoons minced fresh thyme



Recipe



Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then dredge in the flour, shaking off any excess flour.

Brown the chicken in the oil, turning once or twice, about 5 minutes. Remove the chicken and set aside. Add the shallots and garlic to the pan and cook until fragrant, about 2 minutes. Add the tomato paste and any remaining flour and cook, stirring, 1 minute.

Add the mushrooms and broth and bring to a boil. Return the chicken to the pan and reduce the heat to medium-low. Simmer until the chicken is cooked through and the mushrooms are tender, about 15 minutes. Stir in the thyme and cook 1 more minute.

4 servings. Each serving: 406 calories; 291 mg sodium; 128 mg cholesterol; 22 grams fat; 5 grams saturated fat; 11 grams carbohydrates; 40 grams protein; 1.91 grams fiber.