Chicken Thighs Cacciatore

Serve over pasta with a garden salad and Italian bread.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 24%
  • Fat: 5.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 25.2g
  • Carbohydrate: 17.7g
  • Fiber: 4g
  • Cholesterol: 94mg
  • Iron: 2.6mg
  • Sodium: 568mg
  • Calcium: 55mg

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

  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.
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