**Disclaimer** I very rarely measure anything when I’m cooking. I eyeball things. Start with less seasoning than you think you need. You can always add more, but you can’t take it out! Get comfortable in the kitchen, trust your senses and your taste-buds. If you don’t like a spice I use, omit it and use something else! Be brave, be BOLD & take charge of your culinary adventure!
Before I have any Italian cuisine purists get all in a twist, I fully realize this isn’t a “traditional” Cacciatore, but it’s close enough for me so :p
Here’s what you’ll need:
- Dutch oven or heavy duty pan with lid
- Chicken thighs skin on, bone in (I used 6 here)
- Oil (coconut, olive)
- 1 large yellow onion diced
- 1-2 medium Russet potatoes shredded
- 4 cups of leftover pasta sauce
- Salt, Pepper, garlic powder, any kind of seasonings/herbs you like
- Rice, Pasta, Zoodles for serving
- Cover the bottom of the pan with oil and turn the heat to med-hi
- Liberally season chicken on all sides with salt and pepper. (It is my experience that seasoning with other spices at this point usually results in burned seasoning and that doesn’t taste so good)
- Brown/sear chicken on all sides. Length depends on heat of the pan and size of the pieces of chicken. Check each side after about 2 minutes
- Remove and set aside chicken and add chopped onions to the pan. Season with salt, pepper, garlic powder, Italian seasoning, etc.
- While waiting for the onions to become translucent, drop a couple potatoes through the food processor
- Add potatoes to the onions and cook approximately 5-7 minutes or until the potatoes become soft
- Pour 4 cups of leftover sauce and 3 cups of water over the onion and potato mixture.
- Stir well, taste and adjust seasonings if necessary.
**IMPORTANT** DO NOT ADD CHICKEN BACK INTO THE PAN PRIOR TO TASTING!!! YOU DO NOT WANT TO BE EATING/TASTING RAW CHICKEN**
- Add chicken back to pan, stir, cover and simmer for about 35 minutes. In my opinion, the longer the better! I like my chicken to jump off the bones.
- At any point after the chicken is cooked, remove the lid to allow the sauce to reduce and thicken.
- Finally serve over your favorite side and ENJOY!
This recipe is so easy and versatile. You can adjust any of the ingredients to suit your particular diet~Gotta love the flexibility!
What are your go to “in a hurry” meals that keep you out of the drive through or ordering take out?