Weeknight Chicken Cacciatore

Prep Time:
10 minutes
Cook Time:
20 minutes
4 - 6 servings

Cooking Connection


6piecesfrozen H-E-B Fully Cooked® Herb Roasted Chicken Thighs,

1onion, chopped,

1green bell pepper, chopped,

1/2cupcoarsely chopped Peloponnese pitted Kalamata Olives,

2tablespoonsH-E-B Olive Oil,

8ouncessliced fresh mushrooms,

1/2cupdry red wine or chicken broth,

1(26 ounce) jarTuscany Marinara Sauce or substitute Tuscany Tomato-Basil Sauce,


1Chop onion and bell pepper. Chop olives coarsely and set aside separately. Heat oil in a large, deep skillet or 4-quart pot. Saut&eactue onion, bell pepper, and mushrooms 6 to 8 minutes or until tender.

2Add 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.

3Add 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 thoroughly. Stir occasionally and season to taste. Serve while hot.

Nutritional Information

No Nutritional Information Available

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