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Chicken Thighs Cacciatore

Yield 4 servings (serving size: 1 1/4 cups)
Serve over pasta with a garden salad and Italian bread.

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon black pepper
  • 1 pound skinless, boneless chicken thighs
  • 1 teaspoon olive oil
  • Cooking spray
  • 2 cups frozen pepper stir-fry (such as Birds Eye)
  • 1 cup frozen chopped onion
  • 1/2 cup dry red wine
  • 2 (14.5-ounce) cans diced tomatoes, drained
  • 1 bay leaf

Nutrition Information

  • calories 223
  • caloriesfromfat 24 %
  • fat 5.9 g
  • satfat 1.3 g
  • monofat 2.3 g
  • polyfat 1.3 g
  • protein 25.2 g
  • carbohydrate 17.7 g
  • fiber 4 g
  • cholesterol 94 mg
  • iron 2.6 mg
  • sodium 568 mg
  • calcium 55 mg

How to Make It

  1. Combine first 5 ingredients in a large zip-top plastic bag; add chicken. Seal bag, and shake to coat.

  2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.

  3. Uncover and cook 3 minutes or until thick. Discard bay leaf.