Chicken Cacciatore Using Sweet Vermouth Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
MethodMain Ingredient

Ingredients

 Chicken breast halves8 , skinned and boned
 All-purpose flour1 Cup (16 tbs)
 Olive oil1⁄3 Cup (5.33 tbs)
 Onion1 Large, chopped
 Garlic4 Clove (20 gm), minced
 Sliced mushrooms1⁄2 Pound
 Whole tomatoes32 Ounce, undrained and quartered (2 Can, 16 Ounce Each)
 Whole pimientos4 Ounce, undrained and sliced (1 Jar)
 Sweet vermouth1⁄2 Cup (8 tbs)
 Bay leaves3
 Dried whole thyme1 Teaspoon
 Dried whole oregano1 Teaspoon
 Salt To Taste
 Freshly ground pepper1⁄4 Teaspoon
 Green peppers strip2 Medium, cut in strips
 Hot cooked spaghetti1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 316 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 50.5 mg

Sodium 117 mg4.9%

Total Carbohydrates 28 g9.5%

Dietary Fiber 3.7 g15%

Sugars 5.4 g

Protein 25 g49.3%

Vitamin A 28.7% Vitamin C 55%

Calcium 6.6% Iron 20.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Place the chicken, sprinkle salt and pepper, dredge in flour
2. In a Dutch oven, heat oil and cook chicken to the oven and saute for about 4 to 5 minutes on each side
3. Once sauteed properly, then remove the chicken from the Dutch oven, and drain them on paper towels
4. In the Dutch oven, and onion and garlic and saute over 5 minutes and boil it, simmer uncovered for 30 minutes
5. Remove bay leaves before serving

SERVING
6. Serve over spaghetti
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