The cooking time for this recipe is only 50 minutes, but it tastes like it took much longer. Because the meat is softer than chicken breasts, the recipe asks for chicken thighs. If you’d like, you could use chicken breast.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs – fat trimmed
- 1 onion, chopped
- 1 (8 ounce) package sliced fresh mushrooms
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes with juice
- 1 cup dry white wine
- ½ cup orange juice
- 2 tablespoons dried rosemary, or to taste
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
- In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
- Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
- Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.
- The sauce matures if you let it sit for an hour or two on the stove (with the lid on the skillet) after the initial cooking. Just reheat when you’re ready to serve. It pairs very nicely with basmati rice, Caesar salad, and fresh Italian bread.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 295 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Wow. This recipe is brilliant! The orange juice elevates it to something ethereal. I used dry vermouth for the wine, and added a healthy pinch of sage because it just seemed like it would do well. Also, I plan to use the recipe with shrimp, with maybe a splash of anisette liqueur. Yum!
I made this *almost* per recipe. I used three chicken thighs that I boned, so I only used 14 oz of tomatoes and added a 1/2 cup of tomato sauce. I used ALL the suggested herbs and still think that this was rather bland. As it was cooking I thought “this could use some olives” but did not add them . Something needs to kick up the flavor…
Very good.
This was delicious! I was not sure about the orange juice, but it was a wonderful addition to the flavor. I hope people will want to try it.
This turned out great. I substituted the juice from two clementines for the orange juice (I didn’t have any orange juice on hand). I also added two tablespoons of capers at the same time that the garlic was added. I finished it off by adding a can of tomato paste to thicken it up. My wife and I both loved it and we will be adding this to our regular rotation. It was excellent!
Delicious!
I’ve made this several times now, and the only modification I wound up with is to cut way back on the orange juice and add in some fresh squeezed lemon juice. I find the Pomi crushed mushrooms to be perfect for this. Definitely a family fav.
I made this and loved it! I added green peppers and black olives. Yum!! I loved the sauce as the recipe called for.
It had wonderful flavor and I did change it a bit. I didn’t use the orange juice, and I didn’t have rosemary by it’s self but used it in with other spices. I put cut in half Brussel sprouts in it and I used boneless and skinless thighs. I ate it without rice or pasta. It was great just as is with a little bit of sour dough bread to dip in it. Yummy
I have finally found a flavorful sauce! Made it for the first time and it was beyond delicious! It made the chicken taste so good. I used spaghetti noodles with the dish. So a meatless version would still taste amazing.
I made it with chicken breasts and it came out great !
Great recipe!! Delicious and very easy!!
I made this as written and let it “mature” for a couple of hours. OMG! So good!
I did make this but made a few changes. Left out the oj and used tomato sauce. Served it over rice. I’ll make this again.
Delicious! And fairly simple. Love it!
True story – the sauce does have many layers of flavor that taste like you’ve been working on it all day. Really enjoyable.
I made this tonight. The only thing I changed was, that I didn’t add the dried rosemary. I added one sprig of fresh. I did add a few shakes of italian seasonings. After I browned the chicken thighs, cooked the onions and mushrooms, I put it in my crock pot. The chicken was really tender. It all smelled wonderful! My husband and I both felt the flavor was pretty bland though. I think if I make it again, I’ll add more seasonings. I served it over rice hoping the thin liquid would stick to it. It did. I think I’ll take other’s advice and add tomato paste if I make it again. Thanks for sharing though!
Made according to recipe with exception of orange juice which I didn’t have. Turned out great with nice rich flavours.
Best ever Chicken Cacciatore ever. Made it for dinner and y husband can’t wait until I make it again.
Switched up the cans of tomato’s with rotel cans for some added flavor and spice
I have an aversion to removing fat. What will happen to the taste if I do not remove the skin or extra fat? Also, if I substitute water chestnuts for mushrooms (only tasteless canned varieties are available here in the Philippines)? Thanks!