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@...>

Related recipes