Chicken cacciatore 2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Salt |
| 6 | Chicken thighs, skinned | |
| 1 | teaspoon | Olive oil |
| 1 | cup | Sliced fresh mushrooms |
| ½ | cup | Chopped onion |
| 2 | Garlic cloves, minced | |
| ¾ | cup | Red wine (Pinot Noir) |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Crushed red pepper |
| 2 | cans | Plum tomatoes, (14-1/2 oz) undrained and chopped |
| 6 | cups | 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
Reprinted from Cooking Light website: Posted to MM-Recipes Digest V3 #278 Date: Wed, 9 Oct 1996 18:42:21 -0700 From: Julie Bertholf <jewel1@...>