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
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