Chicken Cacciotore Recipe
This is my version of a classic. We love the flavors.
Ingredients
- 4 Chicken thighs
- 2 medium tomatoes
- 1/2 Medium yellow or white onion
- Basil
- Oregano
- 1 can diced tomatoes (basil, oregano, garlic)
- 1/4 cup red wine (I use Two Shilling Red by the Williamsburg Winery)
- Salt & pepper to taste
- 1 cup tomato sauce
- Olive oil
- 2 green peppers
- 2 garlic cloves (minced)
Directions
- Add the garlic to the oil in an oven safe pan, cook until translucent then add the chicken. Brown the chicken thighs in olive oil.
- Add the red wine and continue to cook until the chicken is 3/4 cooked through.
- Remove the chicken and set aside.
- Put the green peppers and onions into the pan. When the onions are translucent add the tomatoes and sauce.
- Let simmer for about 5 minutes then add the chicken back in, coating it well.
- Turn the oven on to 350 degrees.
- Put the pan into the oven and continue to cook for 25 minutes then serve over either rice or egg noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 65 | 43% |
| Total Fat 7.24g | 9% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.1g | |
| Cholesterol 38mg | 13% |
| Sodium 428mg | 18% |
| Potassium 621mg | 18% |
| Total Carbs 10.47g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.48g | 4% |
| Protein 9.96g | 16% |
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Comments
April 27, 2010I like finishing the Cacciotore in the oven. It eliminates the potential for burning the bottom of the pan. I have an old electric range (due for replacement with a new propane stove later this year!) that at times does not seem to care where I put the temperature dial.
