Chicken Cacciatore


A Chicken Cacciatore


  • 8 boneless skinless chicken thighs
  • 2 c fresh sliced mushrooms
  • 1 c chopped onion
  • 1/4 c dry white wine
  • 4 c canned tomatoes
  • 3 cloves minced garlic
  • 1 tbsp dried oregano
  • 1 tsp dried thyme leaves
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 package wheat free spaghetti noodles


1.    Place the onions and 1 tbsp olive oil in a large saucepan and saute for 5 minutes.  Add the mushrooms and saute for 10 minutes.   Turn to high heat and add the wine.  Simmer for 1 minute, then add the tomatoes, garlic, oregano, thyme, pepper and salt.  Bring the ingredients to a boil, then turn the heat to low and simmer.

2.  Rinse and dry chicken thighs and season with salt and pepper. Brown both sides of chicken thighs with 1 tbsp olive oil in a non-stick skillet (about 10 minutes).  Add browned chicken thighs to tomato mushroom sauce and simmer for 45 minutes.

3.  Boil 6 cups water in a kettle or a medium pot.  Set aside and keep hot. Cook the pasta according to package instructions.  Drain pasta in a large colander, rinse well, then pour the boiling water over the pasta.  Drain well and place pasta into a serving dish.  Place the chicken on top of the pasta and pour the sauce overtop.  Serve with fresh parmesan cheese.

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