Chicken and mushroom cacciatore with tomatoes, olives and wine






Ingredients: (For 1 Serving, 4 Yields)

  • 4 – 4 oz. Skinless, Boneless Chicken Thighs
  • 1 cup (8 oz.) Mushrooms, Halved
  • 3/4 cup Crushed Tomatoes
  • 1/2 cup (3 oz.) Diced Onions
  • 1/2 cup Dry white wine
  • 1 Tbsp Minced Garlic, Fresh
  • 1 Tbsp Olive Canola blend Oil
  • 1/2 tsp salt (if you prefer you can use kosher salt)
  • 1/2 tsp Fresh Ground Black Pepper
  • 1/4 tsp Dried Oregano
  • 4 Tbsp Stuffed Green Olives
  • 1 Tbsp Parsley Chopped

Method: (Prep time  30 min)

  1. Season chicken thighs with salt and pepper. Pan sear in olive canola oil until skin is brown and crispy. Set aside the chicken thighs.
  2. Saute onions in the same pan and remaining oil for 2 minutes. Add garlic and mushrooms and cook for 2 more minutes. Add wine.Wait for 2 mins.
  3. Add chicken thighs, crushed tomatoes, green olives and dried oregano into the pan. Cover and cook in simmer for about 20 mins or until chicken is tender.
  4. Serve and enjoy!


Calories : 270 kcal, Protein: 20 g, Carbs: 10 g, Total Fat: 10 g, Sodium: 395 mg, Cholesterol: 80 mg, Sat Fat: 2.5 g,  Dietary Fiber : 2 g.

Be Happy, Be Healthy!!!



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