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Chicken Cacciatore

Yield 6 servings (serving size: 1 cup pasta, 1 chicken thigh, and 1/2 cup sauce)
Pinot Noir can be quite expensive, especially a decent one from France, but there are some good California and Oregon Pinot Noirs that will pique the flavor of the chicken.

Ingredients

  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 6 chicken thighs (about 2 pounds), skinned
  • 1 teaspoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 3/4 cup Pinot Noir or other dry red wine
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
  • 6 cups hot cooked vermicelli (about 12 ounces uncooked)
  • Fresh oregano sprigs (optional)

Nutrition Information

  • calories 336
  • caloriesfromfat 15 %
  • fat 5.5 g
  • satfat 1.2 g
  • monofat 1.8 g
  • polyfat 1.5 g
  • protein 25.7 g
  • carbohydrate 45.4 g
  • fiber 3.5 g
  • cholesterol 75 mg
  • iron 4 mg
  • sodium 354 mg
  • calcium 64 mg

How to Make It

  1. Sprinkle black pepper and salt over chicken thighs, and set aside.

  2. 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.

  3. Add mushrooms, onion, and garlic to skillet; sauté 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.

  4. 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.