Chicken Cacciatore with Oyster Mushrooms
Chicken Cacciatore with Oyster Mushrooms
Beyond Sourdough
4-6
10 minutes
45 minutes
Italian
Dinner
This chicken cacciatore is made with oyster mushrooms, a light mushroom that goes great in most pasta dishes. You can add shiitake mushrooms for an earthier flavor, too! Thank you to @beyondsourdough on Instagram for this great recipe. Check out her page for many more health focused recipes.
Ingredients
- 8 Chicken Thighs, skin on or off
- 1 Red or Yellow Onion, chopped
- 1 Carrot, finely chopped
- 2 Stalks Celery, chopped
- 6 Cloves of Garlic, chopped or minced
- 8-10 Mixed Fat Moon Mushrooms (oyster, shiitake and whatever else you have)
- 1 Large Tomato, chopped
- 1/2 Jalapeno chopped
- 28 oz can Diced Tomatoes with Juice
- 4 oz Red Wine
- 2 tbsp Olive Oil
- Freshly Parsley, chopped
- 1 tsp Rosemary
- 1 tsp Oregano
- 1/2 tsp Basil
- Salt, Pepper, and Red Pepper Flakes, to taste
- 1/4 cup Parmesan Cheese to top with
Directions
Sauté chicken in large skillet or dutch oven with olive oil over medium heat.
As chicken cooks, add onion, celery and carrot.
When chicken is almost done (160 degrees F with crispy golden skin), add garlic and mushrooms.
Cook 2-3 more minutes and reduce heat to medium low.
Add rest of ingredients and simmer 20-30 minutes.
Serve over pasta, rice, or mashed potatoes.