Chicken Cacciatore

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16 users rated this recipe an average rating of 4.0
Makes:
6 servings
Serving Size:
3 ounces chicken + 1/2 cup vegetables
Start to Finish:
1 hr
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Chicken Cacciatore

Ingredients
2 1/2
pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2
tablespoons olive oil
1 1/2
cups sliced fresh mushrooms
1
medium onion, sliced
1
clove garlic, minced
1
14 1/2 ounce can diced tomatoes, undrained
1
6 ounce can tomato paste
3/4
cup dry white wine
1
teaspoon sugar
1
teaspoon dried Italian seasoning, crushed
1/2
teaspoon salt
1/8
teaspoon black pepper
1
tablespoon snipped fresh parsley
 
Hot cooked fettuccine or linguine (optional)

Directions

  1. Skin chicken. In a large skillet brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.
  2. Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or until vegetables are just tender. Return chicken to skillet.
  3. Meanwhile, in a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, Italian seasoning, salt, and pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), turning once during cooking. Sprinkle with parsley. If desired, serve over hot cooked pasta. Makes 6 servings.

Nutrition Facts

(Chicken Cacciatore)
    Per serving:
  • 280 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 63 g monounsatured fat),
  • 77 mg chol.,
  • 396 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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