Main Dishes
Rustic Chicken Leg Cacciatore (Thighs and Drums)
6 servings
servings25 minutes
active time1 hour 20 minutes
total timeIngredients
1 1/2 Tbsp vegetable oil
3 1/2 lb chicken legs (drums and thighs), skin on, bone in
1 medium onion, diced
1 red pepper, diced
1 Tbsp garlic, minced
8 ounces mushrooms, quartered
1 tsp Italian seasoning
2/3 cup red wine
28 oz can crushed tomatoes with basil
basil leaves, as garnish
salt
black pepper
1lb pasta, cooked according to instructions or zucchini noodles or gluten free pasta
Directions
Salt and pepper the chicken.
Bring a large stockpot to medium high heat and add enough oil to lightly coat the bottom of the pan. Sear the chicken 3-5 minutes per side or until golden brown. You may need to do this in batches. Set seared chicken aside on a plate or bowl. (Searing chicken is optional).
Reduce heat to medium and add onions, peppers, and mushrooms. Cook covered ~ 6 minutes or until onions are translucent and liquid has cooked off .
Add garlic and a little olive oil if needed and cook an additional 1-2 minutes or until fragrant.
Stir in Italian seasoning.
Add chicken back to pot.
Add wine and cook uncovered ~ 5 minutes or until reduced by half.
Add crushed tomatoes and stir.
Bring to a boil, reduce heat to a simmer and cook covered ~ 45 minutes or until chicken is tender.
Add salt to taste and garnish with basil.
Nutrition
Serving Size
-
Calories
805
Total Fat
36.8 g
Saturated Fat
11.7 g
Unsaturated Fat
-
Trans Fat
0.1 g
Cholesterol
184.5 mg
Sodium
496.6 mg
Total Carbohydrate
71.7 g
Dietary Fiber
6.2 g
Total Sugars
10.2 g
Protein
46.4 g
6 servings
servings25 minutes
active time1 hour 20 minutes
total time