Perfect chicken cacciatore
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Italian plum tomatoes, |
| Crushed | ||
| ⅓ | cup | Dry white wine |
| 1 | small | Onion, chopped |
| 1 | small | Green pepper, seeded and |
| Chopped | ||
| 2 | Cloves of garlic, minced | |
| 1 | Bay leaf | |
| ½ | teaspoon | Fennel seeds, crushed |
| 1 | teaspoon | Dried oregano, crushed |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Crushed red pepper |
| 2 | pounds | Broiler chicken, cut into |
| Serving pieces with skin | ||
| And fat removed OR two | ||
| Whole chicken breasts, | ||
| Halved, with skin and fat | ||
| Removed | ||
| Juice of 1/2 lemon | ||
| 1 | teaspoon | Salt-free vegetable |
| Seasoning | ||
Directions
1. Place tomatoes in small saucepan. Add all remaining ingredients except chicken, lemon juice, and vegetable seasoning. Cover and simmer for 5 minutes.
2. Season chicken with lemon juice and vegetable seasoning and broil on
both sides until lightly browned.
3. Arrange chicken pieces in baking dish sprayed with nonstick cooking
spray. Pour sauce over chicken.
4. Cover and bak in preheated 350F oven for 45 minutes, or until tender.
Remove bay leaf.
Serving suggestions: Serve with spaghetti and steamed vegetables such as zucchini, green beans, or peas and carrots.
Nutritional Information: 253 calories, 36.9gm protein, 5.7gm fat, 9.6gm carbohydrate, 1.4gm fiber, 96mg cholesterol, 105mg sodium ~--