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Herbed Chicken Cacciatore Recipe
|Garlic||1 Clove (5 gm), minced / pressed|
|Olive oil||1 Tablespoon|
|Chicken legs and thighs||1 Pound (2 In Number, 1/2 Pound Each)|
|Mushrooms||1⁄4 Pound, sliced|
|Onion||1 Small, sliced|
|Green pepper||1 , seeded and finely chopped|
|Dry white wine/Regular-strength chicken broth||1⁄4 Cup (4 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Marjoram leaves||1⁄8 Teaspoon, crumbled|
|Oregano||1⁄8 Teaspoon, crumbled|
|Thyme leaves||1⁄8 Teaspoon, crumbled|
|Chicken stock base||1⁄2 Teaspoon|
|Minced parsley||1 Tablespoon|
Calories 654 Calories from Fat 386
% Daily Value*
Total Fat 44 g68.2%
Saturated Fat 13 g65.2%
Trans Fat 0 g
Cholesterol 166.1 mg55.4%
Sodium 1818.4 mg75.8%
Total Carbohydrates 24 g7.9%
Dietary Fiber 5.1 g20.3%
Sugars 11.7 g
Protein 37 g74.1%
Vitamin A 38.9% Vitamin C 160.7%
Calcium 6.6% Iron 24.3%
*Based on a 2000 Calorie diet
Add chicken and cook, turning, until browned on all sides; remove from pan and set aside.
Add mushrooms, onion, green pepper, and garlic to pan drippings and cook, stirring, until onion is limp (about 5 minutes).
Stir in wine, tomato sauce, salt, marjoram, oregano, thyme, stock base, and parsley.
Return chicken to pan.
Bring liquid to boiling, reduce heat, cover, and simmer for about 40 minutes or until meat is no longer pink when slashed in thickest part.
If sauce is too thin, remove chicken to a serving dish and keep warm; bring sauce to a boil, then cook, uncovered, stirring, until slightly thickened.
Pour over chicken.