Chicken Cacciatore
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 224.8
- Total Fat: 11.5 g
- Cholesterol: 69.9 mg
- Sodium: 522.7 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.1 g
- Protein: 17.7 g
View full nutritional breakdown of Chicken Cacciatore calories by ingredient
Introduction
Compare to Olive Garden Chicken Scampi. Less than half the calories and all the flavor! Compare to Olive Garden Chicken Scampi. Less than half the calories and all the flavor!Number of Servings: 4
Ingredients
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2 tbsp olive oil
8 boneless chicken thighs
salt and black pepper to taste
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
10-12 black olives, pitted and chopped
4 cloves garlic, minced
1 tsp red pepper flakes
1/2 cup dry red wine
1.5 cups chicken broth
1 lb Italian tomatoes, coarsely chopped
2 tbsp fresh chopped parsley
Directions
Heat the oil in a large cast-iron skillet or saute pan over high heat. Season the chicken with salt and pepper and add to skillet, skin side down. Cook 8-10 minutes, until lightly browned and crisp on all sides. Transfer to a plate.
Lower the heat and add the onion, bell pepper, olives, garlic, and pepper flakes. Cook until the vegetables have softened, about 10 minutes. Pour in the wine and simmer, stirring occasionally, until it's nearly evaporated, about 5 minutes.
Add the broth and tomatoes to the skillet. Return the chicken to the pan, tucking it into the vegetables skin side up, and bring to a simmer. Cook over medium heat for another 20 minutes, until the chicken is extremely tender and the sauce is reduced by half. Sprinkle with parsley. Serve on pasta, quinoa, or mashed potatoes.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user EJROGERS.
Lower the heat and add the onion, bell pepper, olives, garlic, and pepper flakes. Cook until the vegetables have softened, about 10 minutes. Pour in the wine and simmer, stirring occasionally, until it's nearly evaporated, about 5 minutes.
Add the broth and tomatoes to the skillet. Return the chicken to the pan, tucking it into the vegetables skin side up, and bring to a simmer. Cook over medium heat for another 20 minutes, until the chicken is extremely tender and the sauce is reduced by half. Sprinkle with parsley. Serve on pasta, quinoa, or mashed potatoes.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user EJROGERS.