Side Pannel
Chicken Cacciatore 2
Chicken Cacciatore 2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Low Fat, Poultry
Ingredients List
- 1/4 ts Black pepper
- 1/8 ts Salt
- 6 Chicken thighs, skinned
- 1 ts Olive oil
- 1 c Sliced fresh mushrooms
- 1/2 c Chopped onion
- 2 Garlic cloves, minced
- 3/4 c Red wine (Pinot Noir)
- 1/2 ts Dried oregano
- 1/4 ts Crushed red pepper
- 2 cn Plum tomatoes, (14-1/2 oz)
- -undrained and chopped
- 6 c Hot cooked vermicelli
- Fresh oregano sprigs (opt.)
Directions
Directions: Sprinkle black pepper and salt over chicken thighs, and set
aside. Heat the olive oil in a large nonstick skillet over medium heat. Add
chicken thighs, and cook 7 minutes on each side or until lightly browned.
Remove the chicken thighs from skillet; cover and set aside. Add mushrooms,
onion, and garlic to skillet; saute over medium heat 5 minutes. Add wine
and next 3 ingredients; bring to a boil. Cook 10 minutes or until sauce is
slightly thickened, stirring occasionally.
Return the chicken thighs and juices from chicken to skillet; cover and
cook for 5 minutes. Uncover; turn chicken over, and cook an additional 10
minutes or until the chicken is done. Serve over hot vermicelli. Garnish
with fresh oregano sprigs, if desired.
Nutritional Info: CALORIES 336 (15% from fat); PROTEIN 25.7g; FAT 5.5g (sat
1.2g, mono 1.8g, poly 1.5g); CARB 45.4g; FIBER 3.5g; CHOL 75mg; IRON 4mg;
SODIUM354mg; CALC 64mg
aside. Heat the olive oil in a large nonstick skillet over medium heat. Add
chicken thighs, and cook 7 minutes on each side or until lightly browned.
Remove the chicken thighs from skillet; cover and set aside. Add mushrooms,
onion, and garlic to skillet; saute over medium heat 5 minutes. Add wine
and next 3 ingredients; bring to a boil. Cook 10 minutes or until sauce is
slightly thickened, stirring occasionally.
Return the chicken thighs and juices from chicken to skillet; cover and
cook for 5 minutes. Uncover; turn chicken over, and cook an additional 10
minutes or until the chicken is done. Serve over hot vermicelli. Garnish
with fresh oregano sprigs, if desired.
Nutritional Info: CALORIES 336 (15% from fat); PROTEIN 25.7g; FAT 5.5g (sat
1.2g, mono 1.8g, poly 1.5g); CARB 45.4g; FIBER 3.5g; CHOL 75mg; IRON 4mg;
SODIUM354mg; CALC 64mg
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