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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Mushrooms, onions, tomatoes, and wine typify cacciatore. Taste them all in this chicken stew enhanced with pasta and fragrant herbs. Add a salad, and your meal's complete. Ingredients:
2 tablespoons olive oil |
4 chicken leg-thigh combinations, skinned and separated |
1 large onion, chopped |
3 carrots, sliced |
1 large green bell pepper, chopped |
2 garlic cloves, minced |
1 (8-ounce) package sliced fresh mushrooms |
1 (32-ounce) carton chicken broth |
2 (14.5-ounce) cans diced tomatoes with roasted garlic, undrained (we tested with contadina) |
1 cup water |
1/2 cup white wine (we tested with chardonnay) |
1/3 cup fresh oregano leaves |
3 tablespoons fresh thyme leaves |
3 bay leaves |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
4 ounces uncooked spaghetti, broken into 3 |
freshly shredded parmesan cheese |
garlicky herb croutons |
Directions:
1. Pour oil into a large Dutch oven. Brown chicken in hot oil over medium-high heat 4 minutes on each side; transfer chicken to a platter.
2. Sauté onion, carrot, green pepper, and garlic in Dutch oven 5 minutes or until tender. Add mushrooms; cook, stirring often, 3 minutes. Add chicken, chicken broth, and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add spaghetti, and cook, covered, 12 more minutes. Discard bay leaves. Sprinkle stew with Parmesan cheese. Serve with Garlicky Herb Croutons.
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