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Chicken Cacciatore

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
A cacciatore was a hunting-lodge dish, a way to slow-simmer tough game birds to tenderness. Flavorful chicken thighs need no special treatment but they do take so well to the traditional wine, tomato and mushroom sauce.
RECIPE INGREDIENTS
1/4 cup  all-purpose flour
1 1/4 pounds  boneless, skinless chicken thighs, trimmed of fat
1 tablespoon  extra-virgin olive oil, divided
1   medium onion, sliced
10 ounces  mushrooms, sliced
1 teaspoon  chopped fresh rosemary
1 14-ounce can  diced tomatoes
1 cup  white wine
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
1 tablespoon  chopped flat-leaf parsley
DIRECTIONS
Place flour in a shallow dish. Lightly dredge each chicken thigh in the flour. Discard the remaining flour.


Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken and cook until golden, 2 to 4 minutes per side. Transfer to a plate, cover and keep warm.


Reduce heat to medium-low and add the remaining 2 teaspoons oil to the skillet. Add onion, mushrooms and rosemary and cook, stirring often, until the vegetables are lightly browned, about 5 minutes. Add tomatoes, white wine, salt and pepper and cook until the onion is very soft, about 5 minutes. Return the chicken to the pan, nestle into the sauce, reduce heat to a simmer and cook until the sauce is thickened and the chicken is cooked through and no longer pink in the middle, about 5 minutes. Sprinkle with parsley and serve.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 341
Fat. Total: 14g
Protein: 29g
Carbohydrates, Total: 12g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 93mg
Sodium: 616mg
% Cal. from Fat: 37%
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