dinner · dairy-free
Chicken cacciatore with mushrooms and olives
Bone-in chicken thighs simmered in a tomato sauce with mushrooms, onion and green olives. The sauce thickens as the chicken cooks through.
- Time
- 50min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Pat the chicken thighs dry and brown them in the olive oil over medium-high heat, 4 minutes per side. Move them to a plate.
-
2
Slice the cremini mushrooms and brown them in the same pan for 4 minutes. Stir in the diced onion and cook 4 minutes more, then add the sliced garlic.
-
3
Pour in the crushed tomatoes and scrape up the browned bits. Return the chicken, cover and simmer gently for 22 to 28 minutes, until the chicken reaches 74°C (165°F).
-
4
Halve the green olives and add them for the last 3 minutes. Serve the chicken with plenty of the mushroom and tomato sauce.
