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Chicken Cacciatore
Source: Eating Well



Rating:
Prep Time: 40 minutes
Cook Time: 40 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 17.3
Total Carbs 3.2 g
Dietary Fiber 0.8 g
Sugars 2.3 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 53.8 mg
Protein 0.3 g
Sodium 292.3 mg
Dietary Exchanges
, 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Chicken Cacciatore
1 each  medium onions
1 cup  white wine
0 1/2 tsp  salt
Directions
  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.

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