Make a double batch and freeze half for later.Shred some parmesan over the top before serving.Add extra red pepper flakes for a little more heat!.To freeze this recipe, store it in an airtight container or ziptop bag for up to 4 months.Reheat it in the microwave, in a pot on the stove, or in the oven until the chicken is heated through.Store this Chicken Cacciatore recipe in an airtight container in the fridge for up to 4 days.Serve Chicken Cacciatore immediately over pasta, polenta, or mashed potatoes, and enjoy!.Add in black olives and season the sauce with salt and pepper to taste.You can either shred the chicken, dice, slice, or leave it whole. Remove the thyme sprigs and bay leaves from the sauce. Cook for 15-20 minutes or until the chicken is fully cooked to 165 degrees and is tender. Add in chicken thighs and bring the sauce to a simmer.Stir in crushed tomatoes, red pepper flakes, thyme, oregano, and bay leaves.
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