Chicken cacciatore - cooking light
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:
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