Chicken Thighs Cacciatore

recipe
Serve over pasta with a garden salad and Italian bread.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

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

Marge Perry,

Cooking Light

September 2002
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