Chicken Cacciatore with Egg Pasta

By Michelle K – Toronto, ON
Chicken Cacciatore with Egg Pasta
  • Prep Time: 15
  • Total Time: 60
  • Servings: 3-4

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About this Recipe

Easy to prepare one pot chicken meal.
Can served with bread, pasta, or rice.


1 Pkg Chicken thighs with skin
1 Large onion (chopped)
6 White mushrooms (sliced)
1 cup Carrots (diced)
1 can Crushed tomato
1 tbsp Tomato Paste
1 cup Low sodium chicken broth
salt, black pepper
2 bay leaves
pitted black olive


1. Seasoned the chicken thighs with salt and peppers, then place it on a heated cast iron pot, skin side down.
2. Browned both sides of the thighs then take it out.
3. Put the chopped onions, diced carrots to the pot, cooked for 1 minute. Stirred in tomato paste, then pour in 1 can of crushed tomato.
4. Put the previous browned chicken thighs back in, skin side up.
5. Pour in 1 cup of chicken broth and make sure the liquid not over the chicken skin.
6. Add 2 bay leaves then cover the lid, simmer for 45 minutes.
7. Stirred in sliced mushrooms and let it cooked for 5 more minutes.
8. You can add in pitted black olive at the very end of the cooking.
9. Served with fresh egg pasta.

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