Chicken Cacciatore for One
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A chicken thigh browned and simmered with peppers, onion, rosemary, white wine, and tomatoes in one covered skillet.
Ingredients
- 1 boneless skinless chicken thigh (6 oz)
- ¼ tsp kosher salt
- ⅛ tsp coarsely ground black pepper
- 1 tbsp olive oil
- ¼ cup chopped onions
- ¼ cup chopped green bell pepper
- 1 garlic clove minced
- ½ tsp dried rosemary
- ¼ cup dry white wine
- ⅓ cup canned diced tomatoes including juices
Equipment
- skillet
- cutting board
- chef’s knife
Directions
- Season the chicken on both sides with the salt and pepper.
- Heat the oil in a 10-inch skillet over medium-high heat for about 30 seconds. Brown the chicken for 4 minutes per side, then move it to a plate and cover it.
- Add the onions, green pepper, garlic, and rosemary to the same skillet and cook for 2 minutes, stirring.
- Pour in the wine and bring it to a boil. Let it bubble for 2 to 3 minutes, scraping up the browned bits, until most of the wine has cooked off.
- Stir in the tomatoes and their juices. Put the chicken back in the pan, turn the heat down, cover, and simmer for 25 minutes, until the chicken reaches 165°F.
- Taste the sauce and add a little more salt or pepper if it needs it.
Nutrition
Serving: 406g | Calories: 416kcal | Carbohydrates: 12g | Protein: 35g | Fat: 21g | Saturated Fat: 3.9g | Trans Fat: 0g | Cholesterol: 160mg | Sodium: 847mg | Potassium: 711mg | Fiber: 3.3g | Sugar: 4.7g | Vitamin A: 530IU | Vitamin C: 45mg | Calcium: 67mg | Iron: 2.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); boneless counted as raw boneless chicken thigh. Brands and portions vary, so use it only as an approximation.