1/4 tsp black pepper
1/8 tsp salt
6 chicken thighs, skinned
1 tsp olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup red wine (pinot noir)
1/2 tsp dried oregano
1/4 tsp crushed red pepper
2 can plum tomatoes, (14-1/2 oz) undraine, d and chopped
6 cup hot cooked vermicelli
1 fresh oregano sprigs (opt.)
A Recipe for
Chicken Cacciatore - Cooking Light
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This is a recipe for Chicken Cacciatore - Cooking Light from the recipe cookbook of Recipes-to-go (Ethnic)
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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: http://www.CookingLight.com
Serves: 6
Chicken Cacciatore - Cooking Light Recipe brought to you by Recipes To-Go