Chicken Cacciatore with white and dark meat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 chicken thighs (boneless and skinned)3 drumsticks 3 chicken breasts, bones and skin attached1/2 cup of flour1 tsp ground black pepper3 tbs olive oil1 large red or yellow bell pepper, diced1 medium onion, diced6 garlic cloves, minced1 single serving bottle of white wine1 28oz can of diced tomatoes, no salt added1 can reduced salt chicken broth1 1/2 tbs chopped fresh oregano1/4 cup of chopped fresh basilSpaghetti (whole wheat or blend)
Rinse the chicken and pat dry. Cut the chicken breasts into half cross-wise, leaving the bone and skin attached. Add seasonings to your families taste. (We are low sodium family, so no salt) Coat the chicken in the flour.
Heat the water in a large pot for the spaghetti. Cook according to the directions on the box.
Heat the oil in a large skilled or dutch oven over a medium high setting. Add the chicken and brown (about 5 minutes). Do not have the pieces touching. You may need to cook them in batches. Set the chicken aside.
Add the onion and bell pepper to the pan along with the garlic. Saute on medium until the onion is soft (also about 5 minutes). Add the wine and stir, loosening the bits and pieces from the pan. Continue simmering until the wine has reduced by half. Add broth, tomatoes and oregano and stir in. Put the chicken pieces back in the skillet and simmer on medium low until the chicken is done (about 30 minutes). Stir occasionally.
Remove the chicken from the pan, placing it on the plates along with the spaghetti. Spoon the sauce over the pasta and chicken. Top with chopped basil. Serve.
Number of Servings: 10
Recipe submitted by SparkPeople user DADTEU.
Heat the water in a large pot for the spaghetti. Cook according to the directions on the box.
Heat the oil in a large skilled or dutch oven over a medium high setting. Add the chicken and brown (about 5 minutes). Do not have the pieces touching. You may need to cook them in batches. Set the chicken aside.
Add the onion and bell pepper to the pan along with the garlic. Saute on medium until the onion is soft (also about 5 minutes). Add the wine and stir, loosening the bits and pieces from the pan. Continue simmering until the wine has reduced by half. Add broth, tomatoes and oregano and stir in. Put the chicken pieces back in the skillet and simmer on medium low until the chicken is done (about 30 minutes). Stir occasionally.
Remove the chicken from the pan, placing it on the plates along with the spaghetti. Spoon the sauce over the pasta and chicken. Top with chopped basil. Serve.
Number of Servings: 10
Recipe submitted by SparkPeople user DADTEU.
Nutritional Info Amount Per Serving
- Calories: 318.1
- Total Fat: 13.6 g
- Cholesterol: 79.2 mg
- Sodium: 232.2 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.6 g
- Protein: 26.7 g
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