Chicken Cacciatore - Cooking Light
main dish, poultry
1/4 teaspoon black pepper
1/8 teaspoon salt
6 chicken thighs, skinned
1 teaspoon 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 teaspoon dried oregano
1/4 teaspoon 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.)
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
Yield: 6 servings
