Perfect for the winter months this Creamy Chicken Cacciatore Stew will wrap you in a warm blanket of flavor and nourishment after a long day's work.
Course Main Course
Cuisine Italian
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 8
Calories 702kcal
Author Foodtastic Mom
Ingredients
3tbspunsalted butterdivided
1rotisserie chicken
2cupsbaby portabella mushroomsstemmed and sliced
3stalks celerydiced
1/2onionthinly sliced
1/4cupfresh parsleychopped
2smallzucchinidiced
2(15 oz) cansdiced tomatoes with garlic, basil and oreganodrained
1/3cupcapersdrained
6cupschicken broth
1(16 oz) pkgpotato gnocchi
3/4cupsour cream
salt to taste
Instructions
Pour any juices from the rotisserie chicken into a large soup pot. Skin and shred the meat from the chicken. Discard the skin and bones.
Over medium heat add two tablespoons of the butter to the chicken juices.
Add the sliced mushrooms and cook until almost of all of the liquid is evaporated and the mushrooms are browned.
Add the remaining tablespoon of butter. Once melted add the celery, onion, parsley and zucchini. Cook, stirring occasionally, until the vegetables are softening, 6 - 8 minutes.
Add the chicken, drained tomatoes and capers and chicken broth. Bring to a low boil.
Add the potato gnocchi and simmer until the gnocchi floats to the top. Stir well and gently simmer for an additional ten minutes. Stir in the sour cream at the end of cooking time and season to taste with salt. Serve the stew with crusty bread.