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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

  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


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