Classics never go out of style and this chicken cacciatore is no exception. We use just chicken thighs in this easy-to-make recipe since they stay juicy even after the long baking time.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
8 bone-in chicken thighs (3 lb./1.4 kg)
1 onion, cut lengthwise in half, then sliced crosswise
1 green pepper, cut into strips
1 can (28 fl oz/796 mL) diced tomatoes, undrained
1 cup Heinz Tomato Ketchup
1/4 cup dry white wine
1-1/2 tsp. each dried oregano and thyme leaves
2 cloves garlic, minced
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How do I make it ?
Heat oven to 350ºF.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 min. on each side or until thighs are evenly browned on both sides. Transfer to 3-L casserole dish sprayed with cooking spray; top with onions and peppers.
Combine remaining ingredients; pour over ingredients in casserole dish. Cover.
Bake 45 min. to 1 hour or until chicken is done (165ºF).
Kraft Kitchen Tips!
Serve over hot cooked noodles.
Substitute 25%-less-sodium chicken broth for the wine.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 2.5 g
Cholesterol 130 mg
Sodium 580 mg
Total carbohydrate 16 g
Dietary fibre 2 g
Sugars 12 g
Protein 25 g
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.