Michael landon's chicken cacciatore over noo

Yield: 4 servings

Measure Ingredient
3 Chicken; skinned and cut
; into
1 Serving; ¥
1 Piece; breasts and
Thighs deboned; (3 1/2 lbs)
1 large Onion; coarsely chopped
4 tablespoons Olive oil
1 cup Flour
2 teaspoons Salt
½ teaspoon Pepper
½ cup White wine
2½ cup Fresh tomatoes; chopped
10 millilitres Garlic; finely chopped
1 cup Bell pepper; coarse chopped
1 pounds Noodles; cooked according to
1 pack Direction

In a large skillet, brown onion in 2 tbsp olive oil. Remove from pan, saving oil. Dredge chicken lightly with a combination of the flour, salt and pepper. Add remaining 2 tbsp olive oil to oil used to sauté‚onions.

Sauté‚chicken in oil until well browned on all sides. Add tomatoes, garlic and bell pepper and return browned onions to the pan. Cover and simmer all ingredients for 15 minutes over very low heat. Add the wine to the liquid in the pan. Cover and simmer for approx. 20 minutes longer or until the chicken is tender. Serve over cooked noodles. Serves 4.

Per serving: 3143 Calories (kcal); 194g Total Fat; (56% calories from fat); 214g Protein; 116g Carbohydrate; 1126mg Cholesterol; 1885mg Sodium Food Exchanges: 7 Grain(Starch); 27 Lean Meat; 2 Vegetable; 0 Fruit; 21½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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