chicken cacciatore
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
9 pck chicken thighs, boneless skinless2 cans whole stewed plum tomatoes1 cup chicken broth, reduced sodium3/4 cup white wine1 pck sliced mushrooms2 medium onions, sliced5 cloves garlic, sliced2 tbsp oregano1 tsp ground dry rosemary1 tbsp salt, or to taste1/4 cup olive olil
makes 6 servings.
dredge chicken in flour and brown about 4 mins each side.
set aside on a plate, covered with foil.
in a large dutch oven, on med-low heat, sweat onions, garlic, oregano and rosemary in olive oil til onions are slightly translucent. add mushrooms and cook til just tender. add wine and simmer til' aromatic. add tomatoes, increasing temp med-high. allow to simmer vigorously for 5 mins, then add chicken, stir, reduce to med-lo again, and cover. let cook covered for about 30 mins, til chicken is cooked through. remove lid, and chicken, increase heat slightly and simmer to reduce sauce to desired consisitency. serve over steamed rice.
Number of Servings: 6
Recipe submitted by SparkPeople user BETHANY6.
dredge chicken in flour and brown about 4 mins each side.
set aside on a plate, covered with foil.
in a large dutch oven, on med-low heat, sweat onions, garlic, oregano and rosemary in olive oil til onions are slightly translucent. add mushrooms and cook til just tender. add wine and simmer til' aromatic. add tomatoes, increasing temp med-high. allow to simmer vigorously for 5 mins, then add chicken, stir, reduce to med-lo again, and cover. let cook covered for about 30 mins, til chicken is cooked through. remove lid, and chicken, increase heat slightly and simmer to reduce sauce to desired consisitency. serve over steamed rice.
Number of Servings: 6
Recipe submitted by SparkPeople user BETHANY6.
Nutritional Info Amount Per Serving
- Calories: 277.7
- Total Fat: 16.1 g
- Cholesterol: 85.9 mg
- Sodium: 1,354.1 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.4 g
- Protein: 22.9 g
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