Main Entrees Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Chicken cacciatore - cooking light

Yield: 6 Servings

Ingredients:

• 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

Instructions:

Fresh oregano sprigs (opt.) 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 Reprinted from Cooking Light website: http://www.CookingLight.com

Web Standards & Support: