 |
|
|
|
 |
|
 |
| |
| Home -> [Chicken, Entrees, Light, Poultry] -> [Chicken cacciatore - cooking light Recipe] |
Chicken cacciatore - cooking light
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Entrees, Light, Poultry |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 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-?oz) | | | -undrained and chopped | | 6
| cup | Hot cooked vermicelli | | | Fresh oregano sprigs (opt.) |
|
Procedures:
| 1 | Directions: sprinkle black pepper and salt over chicken thighs, and set aside. | | 2 | Heat the olive oil in a large nonstick skillet over medium heat. | | 3 | Add chicken thighs, and cook 7 minutes on each side or until lightly browned. | | 4 | Remove the chicken thighs from skillet; cover and set aside. | | 5 | Add mushrooms, onion, and garlic to skillet; saute over medium heat 5 minutes. | | 6 | Add wine and next 3 ingredients; bring to a boil. | | 7 | Cook 10 minutes or until sauce is slightly thickened, stirring occasionally. | | 8 | Return the chicken thighs and juices from chicken to skillet; cover and cook for 5 minutes. | | 9 | Uncover; turn chicken over, and cook an additional 10 minutes or until the chicken is done. | | 10 | Serve over hot vermicelli. | | 11 | Garnish with fresh oregano sprigs, if desired. | | 12 | 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.co |
|
|
|
|
|
|
|
|
|
|
