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Chicken Cacciatore

http://www.eatingwell.com/recipes/chicken_cacciatore.html

From EatingWell:  The EatingWell Healthy in a Hurry Cookbook (2006)

A cacciatore was a hunting-lodge dish, a way to slow-simmer tough game birds to tenderness. Flavorful chicken thighs need no special treatment but they do take so well to the traditional wine, tomato and mushroom sauce.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Place flour in a shallow dish. Lightly dredge each chicken thigh in the flour. Discard the remaining flour.
  2. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken and cook until golden, 2 to 4 minutes per side. Transfer to a plate, cover and keep warm.
  3. Reduce heat to medium-low and add the remaining 2 teaspoons oil to the skillet. Add onion, mushrooms and rosemary and cook, stirring often, until the vegetables are lightly browned, about 5 minutes. Add tomatoes, white wine, salt and pepper and cook until the onion is very soft, about 5 minutes. Return the chicken to the pan, nestle into the sauce, reduce heat to a simmer and cook until the sauce is thickened and the chicken is cooked through and no longer pink in the middle, about 5 minutes. Sprinkle with parsley and serve.

Nutrition

Per serving : 341 Calories; 14 g Fat; 4 g Sat; 7 g Mono; 93 mg Cholesterol; 12 g Carbohydrates; 29 g Protein; 2 g Fiber; 616 mg Sodium; 547 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 lean meat, 1 fat