Chicken cacciatore means “chicken hunter-style.” It gets its delicious sauce from the foraged wild mushrooms hunters would find in the forest. You won’t have to hunt for long as this tasty dish takes under 20 minutes to make. This recipe works well with any type of mushrooms.
– ¾ pound chicken thighs, skin intact (about 4 chicken thighs)
– 1 teaspoon oregano
– 1 teaspoon chopped fresh or dried rosemary
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon salt
– 3 tablespoons butter
– 1 5-ounce package mushrooms, thinly sliced
– ½ red bell pepper, thinly sliced
– ¼ cup thinly sliced onion
– 1 teaspoon chili powder
– 1 teaspoon garlic powder
– 4 cups baby spinach
– ½ lemon, zested and juiced
Preheat oven to 400°F. Cover a baking sheet with aluminum foil. Sprinkle the chicken with oregano, rosemary, black pepper, and salt. Place the seasoned chicken skin side up on the foil. Bake 30 to 35 minutes until the skin of the chicken is crisp and no longer pink at the bone.
Meanwhile prepare the sauce. Warm the butter in a large skillet over medium heat and add the mushrooms, bell pepper, onion, chili powder, and garlic powder. Cook 3 to 4 minutes stirring well until the mushrooms start to soften and the onion browns. Turn the heat off. Add the lemon zest and juice, and toss.
Set out two plates and place 2 cups of the spinach on each. Divide the chicken with the sauce over the spinach and serve immediately.
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