Life / Food

Catch this one-pot chicken cacciatore for easy dinner-time glory

Is there anything that brings mouths to the kitchen quicker than the smell of a stew?

Maya Visnyei

Is there anything that brings mouths to the kitchen quicker than the smell of a stew?

Ready in 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4

Ingredients
• 1 Tbsp olive oil
• 4 boneless, skinless chicken thighs
• Salt and pepper
• 1 lb mushrooms, cleaned, trimmed and sliced
• 3 cloves of garlic, minced
• 1 Tbsp rosemary, minced
• 1 x 19 oz canned whole tomatoes
• 1 x 15 oz canned cannellini beans, rinsed and drained
• Salt and pepper to taste

Directions

1. Pour oil into a large Dutch oven or pot over medium heat. Slice the chicken thighs into about four pieces each and season them with a good pinch of salt and pepper. Working in batches, brown the meat. Don’t worry about cooking it through. When the meat is brown, set it aside on a clean plate, drain off all but 2 Tbsp of fat.

2. Reduce heat slightly and toss in mushrooms. Once they’ve cooked down, about three minutes, add the garlic and rosemary and sauté for another minute.

3. Now add your tomatoes and beans. Use the back of a wooden spoon to break up the tomatoes. Add the cooked chicken pieces and allow everything to simmer for about 15 or 20 minutes. Taste to check seasoning and add salt and pepper to taste.

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