ellen's chicken cacciatore

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 boneless, skinless chicken thighs - fat trimmed
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes with juice
• 1 cup dry white
• 1/2 cup orange juice
• 2 tablespoons dried rosemary, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. set the chicken aside.
• in the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
• pour in the tomatoes with their juice, white , orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
• stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.