Try this Chicken Cacciatora with Fusilli recipe, or contribute your own.
Suggest a better descriptionIn a kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off and discard all but about 3 tablespoons of the oil and in the remaining oil cook the onion and the mushrooms over moderate heat, stirring occasionally, until the onion is golden. Add the garlic and cook the mixture, stirring, for 1 minute. Add the tomatoes with the juice, the wine, the chicken with any juices that have accumulated in the bowl, the anchovy paste, and the oregano and simmer the mixture, covered, stirring occasionally and breaking up the tomatoes, for 30 to 35 minutes, or until the chicken is tender. The chicken mixture may be made 2 days in advance, cooled to room temperature, and kept covered and chilled. Reheat the chicken mixture before serving. In kettle of boiling salted water cook the fusilli for 10 to 12 minutes, or until it is al dente, drain it well, and in a large bowl toss it with the chicken mixture. Sprinkle the chicken cacciatora with the parsley. Serves 4. Gourmet April 1990
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Serving Size: 1 Serving (959g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1617 | ||
Calories from Fat: 1540 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171.1g | 228 % | |
Saturated Fat 67.7g | 338 % | |
Monounsaturated Fat 71.5g | ||
Polyunsanturated Fat 24.1g | ||
Cholesterol 260.8mg | 80 % | |
Sodium 704mg | 24 % | |
Potassium 190.5mg | 5 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.1g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1617
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