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Weeknight Chicken Cacciatore

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

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 large, deep skillet or 4-quart pot. Saut&eactue onion, 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 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 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
Cooking Connection

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