Chicken cacciatore ii
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Ground black pepper |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Olive oil |
| 1 | cup | Fresh mushrooms, sliced |
| ½ | cup | Chopped onion |
| 2 | eaches | Cloves garlic, minced |
| ¾ | cup | Noir or other red wine (Optional) |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Crushed red pepper |
| 2 | cans | Plumb tomatoes (14 1/2 oz. cans) undrained and chopped |
| 6 | cups | Hot cooked vermicelli (about 12 ounces uncooked) |
| Chicken thighs (about 2 pounds), skinned | ||
Directions
Sprinkle the black pepper and salt over the chicken thighs and set aside. Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken thighs and cook for 7 minutes on each side or until lightly browned. Remove the chicken from the skillet. Cover and set aside. Add the mushrooms, onion and garlic to the skillet and saute over medium heat for 5 minutes. Add the wine, oregano, red pepper and tomatoes. Bring to a boil and cook, stirring occasionally, for 10 minutes or until slightly thickened. Return the chicken and their juices to the skillet. Cover and cook for 5 minutes. Uncover, turn the chicken over, and cook for an additional 10 minutes or until the chicken is done. Serve over hot vermicelli, garnished with fresh oregano sprigs. Makes 6 servings (1 cup pasta, 1 chicken thigh and ½ cup sauce). Calories 336 (15% from Fat); Protein 25.7 g; Fat 5½ g (Sat 1⅕ g, Mono 1⅘ g, Poly 1.5g); Carbohydrate 45⅖ g; Fiber 3½ g; Cholesterol 75 mg; Iron 4 mg; Sodium 354 mg; Calcium 64 mg.
[Spirited Encounters; Recipes by Linda Romanelli Leahy] [Cooking Light; January/February 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 01-08-95