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Chicken Cacciatore

An easy and flavorful chicken cacciatore that everyone will love.


  • 4 skinned chicken thighs (keep bone in)
  • 2 tbls corn starch
  • 1 tbls basil
  • 1 tbls parsley flakes
  • 3 cloves of garlic minced
  • 1 15 oz can fire roasted tomatoes
  • 1/2 cup white cooking wine
  • 1 small can sliced mushrooms drained and rinsed
  • 1 bunch bok choy (use the bottom end only) chopped in to bite sized pieces
  • sea salt and pepper to taste


  • In a large gallon sized plastic baggie add the following:
  • 2 tbls corn starch
  • 1 tbls basil
  • 1 tbls parsley flakes
  • After the skin in removed from your chicken thighs, place them in to the plastic baggie 2 at a time and shake to coat them
  • In a skillet, add 1 tbls olive oil and heat on medium flame
  • Add chicken thighs to skillet and cook on each side for only 3 mins at medium heat. We just want to brown them
  • Remove chicken and set aside
  • Cut the end off your bok choy bunch and save the leaves and stalks for a future meal
  • Slice up the bok choy end in to bite sized pieces
  • Add bok choy and mushrooms to your heated skillet
  • Cook for 3 mins stirring often
  • Add garlic and cook 1 more min
  • Add fire roasted tomatoes – do not drain
  • Place chicken thighs on top of tomatoes
  • Cover and cook each side on med flame for 10 mins (before I flip my thighs, I spray the tops with cooking spray)
  • When done, spoon the sauce on to a serving plate, lay chicken thigh or 2 on top of sauce and garnish with fresh parsley.
  • Add salt and pepper to taste