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Chicken Cacciatore

Makes: 6 servings
Serving size: 3 ounces chicken + 1/2 cup vegetables
Start to Finish 1 hr
Chicken Cacciatore
Ingredients
  • 2 1/2 - 3  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)
  • Servings Per Recipe 6,
  • cal. (kcal) 280,
  • Fat, total (g) 11,
  • chol. (mg) 77,
  • sat. fat (g) 2,
  • carb. (g) 12,
  • Monosaturated fat (g) 63,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 6,
  • pro. (g) 28,
  • vit. A (IU) 49,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 396,
  • Potassium (mg) 351,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Vegetables () 2,
  • Medium-Fat Meat () 4,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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