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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-Basil Sauce


Chop onion and bell pepper. Chop olives coarsely and set aside separately. Heat oil in a l
arge, deep skillet or 4-quart pot. Saut&eactue onion, bell pepper, and mushrooms 6 to 8 mi
nutes or until tender.
Add wine or broth; cook 30 to 60 seconds. Stir to loosen and combine any 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 1
0 to 15 minutes or until chicken is heated thoroughly. Stir occasionally and season to tas
te. Serve while hot.

Nutritional Information

No Nutritional Information Available


Cooking Connection