Spicy Chicken Cacciatore

Photo: Randy Mayor; Styling: Lindsey Lower

 

Serve this saucy dish over polenta or pasta. Transform leftovers into soup: Shred the chicken, and place in a pot with sauce. Add unsalted chicken stock, diced zucchini, and diced carrots; simmer until veggies are tender.

Yield:

Serves 8 (serving size: 1 thigh and about 1/2 cup sauce)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 4 Hours, 25 Minutes

Nutritional Information

Calories 307
Fat 11.4 g
Satfat 2.9 g
Monofat 5.1 g
Polyfat 2.1 g
Protein 29.8 g
Carbohydrate 17.4 g
Fiber 3 g
Cholesterol 153 mg
Iron 2.7 mg
Sodium 458 mg
Calcium 52 mg

Ingredients

1/2 cup all-purpose flour
8 skinless, boneless chicken thighs (about 2 pounds)
1 tablespoon olive oil
3 cups chopped onion
2 cups chopped red bell pepper
6 garlic cloves, minced
1/2 cup dry red wine
1/2 cup tomato puree
2 tablespoons capers
1 1/2 teaspoons crushed red pepper
1 teaspoon dried oregano
1 teaspoon black pepper
3/4 teaspoon salt
1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
1/4 cup chopped fresh parsley

Preparation

1. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.

2. Heat a large skillet over medium-high heat. Add oil; swirl. Add half of chicken; cook 4 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Reduce heat to medium. Add onion, bell pepper, and garlic; sauté 4 minutes. Add wine; bring to a boil. Simmer 2 minutes. Add bell pepper mixture, tomato puree, and next 6 ingredients (through diced tomatoes) to slow cooker. Cover and cook on LOW for 4 hours or until chicken is tender. Sprinkle with parsley.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Phillip Rhodes,

March 2014