Chicken Cacciatore - Cooking Light Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,, (14-1/2 oz) undrained and chopped
6 cup: Hot cooked vermicelli,
Fresh oregano sprigs, opt.
Directions:
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
Source from luhu.jp
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
Source from luhu.jp