Chicken Thigh Cacciatore
Serve over pasta with a garden salad and Italian bread. Makes 4 servings (1 ¼ cups) Prep Time: 5 minutes Total Time: 20 minutes Ease of Preparation: Easy 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. 3. Add chicken; cook 5 minutes or until browned, turning once. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes. 4. Uncover and cook 3 minutes or until thick. Discard bay leaf. Nutritional Notes: per serving: calories 223; fat 5.9g (sat 1.3g,mono 2.3g,poly 1.3g); iron 2.6mg; cholesterol 94mg; calcium 55mg; carbohydrate 17.7g; sodium 568mg; protein 25.2g; fiber 4g
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