Creamy Chicken Cacciatore Stew
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.
Servings 8
Calories 702kcal
Ingredients
- 3 tbsp unsalted butter divided
- 1 rotisserie chicken
- 2 cups baby portabella mushrooms stemmed and sliced
- 3 stalks celery diced
- 1/2 onion thinly sliced
- 1/4 cup fresh parsley chopped
- 2 small zucchini diced
- 2 (15 oz) cans diced tomatoes with garlic, basil and oregano drained
- 1/3 cup capers drained
- 6 cups chicken broth
- 1 (16 oz) pkg potato gnocchi
- 3/4 cup sour 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.
Nutrition
Calories: 702kcal