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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Chicken ala Cacciatore

Source: dLife

Chicken flavored with olive oil, onion, garlic, bell pepper, mushrooms, oregano, basil, and white wine in a home-style tomato sauce.

Rating:
Prep Time:	45 minutes
Cook Time:	1 hours
Difficulty:	Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	232.7

Total Carbs	11.4 g

Dietary Fiber	1.9 g

Sugars	3.8 g

Total Fat	6.5 g

Saturated Fat	1.4 g

Unsaturated Fat	1.3 g

Potassium	267.3 mg

Protein	25.5 g

Sodium	661.6 mg

Dietary Exchanges 6.5 Fat, 2.0 Vegetables, 2.4 Meat,

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

8.0
8 each Chicken, broiler/fryer, thigh, with o skin, raw 1.0
1 tbsp olive oil 1.0
1 cup fresh chopped onion 2.0
2 each large garlic cloves 1.0
1 each medium red bell peppers 0.5
0 1/2 lb fresh medium mushrooms 1.0
1 quart canned tomato sauce 2.0
2 tsp oregano leaves 1.0
1 tsp dried basil 1.0
1 cup white wine 0.25
0 1/4 cup chopped parsley

Directions

Remove and discard chicken skin and any visible fat. Rinse chicken pieces and pat dry with paper towels.
Heat the oil in a large nonstick skillet. Add chicken pieces and brown on both sides, about 7 to 8 minutes total.
Transfer chicken pieces to two 8-inch square foil pans, 4 chicken pieces per pan. Set aside.
Add garlic, onion, mushrooms, and bell pepper to the skillet and sauté over low heat, stirring occasionally, until onion is flaccid and liquid has been absorbed, about 10 minutes.
Stir in reserved tomato sauce, oregano, basil, wine, and parsley. Cook, stirring occasionally, until sauce flavors blend, about 15 minutes. Remove from stove and cool for about 15 minutes.
Preheat oven to 375 degrees F.
Spoon sauce equally over the reserved chicken pieces and top each with half of the olive slices. Cover and seal with aluminum foil.
Bake the dish, covered, until sauce is bubbling and chicken is no longer pink at the bone, about 30 minutes.