Quick Chicken Cacciatore
Prep Time
Serves
Cooking Mode
¼ cup Compliments Unbleached Flour
Salt
1 package Compliments Balance Boneless Skinless Chicken Thighs
2 tbsp Sensations Extra Virgin 100% Olive Oil
1 jar Sun-dried Tomato & Olive Pasta Sauce
½ cup dry, soft red wine, such as Merlot or Pinot Noir
2 tbsp minced Compliments Organic Fresh Basil Leaves
½ tsp Compliments dried oregano
1 package Sensations Broad Egg Noodles
1 tbsp Compliments butter
¼ cup Compliments Unbleached Flour
Salt
1 package Compliments Balance Boneless Skinless Chicken Thighs
2 tbsp Sensations Extra Virgin 100% Olive Oil
1 jar Sun-dried Tomato & Olive Pasta Sauce
½ cup dry, soft red wine, such as Merlot or Pinot Noir
2 tbsp minced Compliments Organic Fresh Basil Leaves
½ tsp Compliments dried oregano
1 package Sensations Broad Egg Noodles
1 tbsp Compliments butter
Directions
1In a large pot, bring 4 quarts of salted water to a boil over high heat.
2While water heats, combine flour and salt to taste in a shallow bowl.
3Dip each chicken thigh in flour and turn to coat all sides.
4 In a heavy and deep 14-inch frying or sauté pan, heat olive oil over medium high heat. When pan is hot, add chicken in a single layer and cook until undersides are well browned, 5-7 minutes. (Cook chicken in batches if it won’t all fit in pan at the same time).
5Turn chicken over and cook to brown other sides, 3-5 minutes more.
6Remove chicken to a platter and set aside.
7To frying pan, add pasta sauce, wine, basil, and oregano. Stir well and bring to a simmer over high heat.
8Reduce heat to medium-high, add chicken, and cover pan. Simmer until chicken is no longer pink in center (cut to test), about 10 minutes.
9While chicken cooks and when the water boils, add egg noodles to water.
10Boil gently until noodles are tender to bite, about 8 minutes.
11Drain pasta well and toss with butter.
12Transfer chicken and noodles to serving platters. To serve, spoon chicken and sauce over noodles.
Disclaimer
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Personal Note
Personal Note