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Weeknight Chicken Cacciatore
Prep Time:
10 minutes
Cook Time:
20 minutes
4 - 6 servings

6 pieces frozen H-E-B Fully Cooked® Herb Roasted Chicken Thighs

1 onion, chopped

1 green bell pepper, chopped

1/2 cup coarsely chopped Peloponnese pitted Kalamata Olives

2 tablespoons H-E-B Olive Oil

8 ounces sliced fresh mushrooms

1/2 cup dry red wine or chicken broth

1 (26 ounce) jar Tuscany Marinara Sauce or substitute Tuscany Tomato-B
asil Sauce


Chop onion and bell pepper. Chop olives coarsely and set aside separat
ely. Heat oil in a large, deep skillet or 4-quart pot. Saut&eactue oni
on, bell pepper, and mushrooms 6 to 8 minutes or until tender.
Add wine or broth; cook 30 to 60 seconds. Stir to loosen and combine a
ny browned bits left in bottom of pot. Add frozen chicken to pot in a
single layer, meat-sides down.
Add pasta sauce and olives; bring to a boil. Reduce heat to Medium-Low
; cover and simmer 10 to 15 minutes or until chicken is heated thoroug
hly. Stir occasionally and season to taste. Serve while hot.

Nutritional Information

No Nutritional Information Available


Cooking Connection