CHICKEN CACCIATORE
A cacciatore was a hunting-lodge dish, a way to slow-simmer tough game birds to tenderness. Flavorful chicken thighs need no special treatment but they do take so well to the traditional wine, tomato and mushroom sauce.
EatingWell Healthy in a Hurry Cookbook
Total time: 40 minutes
Makes 4 servings
• 1/4 cup all-purpose flour
• 1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 tablespoon extra-virgin olive oil, divided
• 1 medium onion, sliced
• 10 ounces mushrooms, sliced
• 1 teaspoon chopped fresh rosemary
• 1 14-ounce can diced tomatoes
• 1 cup white wine
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon chopped flat-leaf parsley
1. Place flour in a shallow dish. Lightly dredge each chicken thigh in the flour. Discard the remaining flour.
2. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken and cook until golden, 2 to 4 minutes per side. Transfer to a plate, cover and keep warm.
3. Reduce heat to medium-low and add the remaining 2 teaspoons oil to the skillet. Add onion, mushrooms and rosemary and cook, stirring often, until the vegetables are lightly browned, about 5 minutes. Add tomatoes, white wine, salt and pepper and cook until the onion is very soft, about 5 minutes. Return the chicken to the pan, nestle into the sauce, reduce heat to a simmer and cook until the sauce is thickened and the chicken is cooked through and no longer pink in the middle, about 5 minutes. Sprinkle with parsley and serve.
Per 341 calories; 14 g fat (4 g sat, 7 g mono); 93 mg cholesterol; 12 g carbohydrate; 29 g protein; 2 g fiber; 620 mg sodium.
|
