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Name: Chicken Cacciatore
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 lb Cremini mushrooms quartered; 1/4 c Flat-leaf parsley chopped; 1 c Red wine; 1 md Red onion finely sliced; 1 Bay leaf; 1 pn Red pepper flakes; 4 Cloves garlic coarsely; 2 Stalks celery cut in 1/2 dice; 1 sm bn fresh thyme; 1 ts Fresh rosemary chopped; Salt; 8 Pieces chicken, bone in; 3 tb olive oil; 2 lg Carrots cut into 1/2 inch dice; 1 28-oz cn Crushed tomatoes, canned

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INGREDIENTS

1/2 lb Cremini mushrooms ; quartered
1/4 c Flat-leaf parsley ; chopped
1 c Red wine
1 md Red onion ; finely sliced
1 Bay leaf
1 pn Red pepper flakes
4 Cloves garlic ; coarsely
2 Stalks celery ; cut in 1/2 dice
1 sm bn fresh thyme
1 ts Fresh rosemary ; chopped
Salt
8 Pieces chicken, bone in
3 tb olive oil
2 lg Carrots ; cut into 1/2 inch dice
1 28-oz cn Crushed tomatoes, canned

Servings

INSTRUCTIONS

Season chicken with salt and pepper to taste. Heat the oil in a large Dutch oven until almost smoking. Brown the chicken on both sides and remove to a plate and cover. Add the mushrooms and saute until golden brown and remove to the plate (add more oil to the Dutch oven if needed). Reduce the heat to medium and cook the onions and garlic until soft. Add the carrots and celery and cook for five minutes. Raise the heat to high and add the wine; reduce by half. Add the thyme, rosemary, bay leaf, red pepper flakes, and tomatoes and season with salt. Stir well and bring to a boil, reduce the heat so that the sauce comes to a simmer. Return chicken and mushrooms to the pot, spooning the sauce over the chicken pieces, cover, and cook for 15 minutes. Remove chicken to a plate and cook sauce over high heat for five minutes or until it thickens. Remove bay leaf, return the chicken to the pot, and heat through, 2-3 minutes. Adjust seasonings. Arrange on platter and sprinkle with chopped parsley. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

NOTES

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Chicken Cacciatore

1/2 lb Cremini mushrooms quartered
1/4 c Flat-leaf parsley chopped
1 c Red wine
1 md Red onion finely sliced
1 Bay leaf
1 pn Red pepper flakes
4 Cloves garlic coarsely
2 Stalks celery cut in 1/2 dice
1 sm bn fresh thyme
1 ts Fresh rosemary chopped
 Salt
8 Pieces chicken, bone in
3 tb olive oil
2 lg Carrots cut into 1/2 inch dice
1 28-oz cn Crushed tomatoes, canned

Season chicken with salt and pepper to taste. Heat the oil in a large  Dutch oven until almost smoking. Brown the chicken on both sides and  remove to a plate and cover. Add the mushrooms and saute until golden  brown and remove to the plate (add more oil to the Dutch oven if  needed). Reduce the heat to medium and cook the onions and garlic  until soft. Add the carrots and celery and cook for five minutes.  Raise the heat to high and add the wine; reduce by half. Add the  thyme, rosemary, bay leaf, red pepper flakes, and tomatoes and season  with salt. Stir well and bring to a boil, reduce the heat so that the  sauce comes to a simmer. Return chicken and mushrooms to the pot,  spooning the sauce over the chicken pieces, cover, and cook for 15  minutes. Remove chicken to a plate and cook sauce over high heat for  five minutes or until it thickens. Remove bay leaf, return the  chicken to the pot, and heat through, 2-3 minutes. Adjust seasonings.  Arrange on platter and sprinkle with chopped parsley.    ? 1997 Lifetime Entertainment Services. All rights reserved.    Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (1121g)
Recipe Makes: 4

Calories: 1019
Calories from Fat: 213 (21%)

Amt Per Serving		% DV

	Total Fat 23.6g	32 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 5.5g
Cholesterol 460.6mg		142 %
Sodium 818.2mg		28 %
Potassium 2725.9mg		72 %
Total Carbohydrate 27.8g		8 %
	Dietary Fiber 6.1g	25 %
	Sugars, other 21.6g
Protein 146.6g		209 %
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.

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Calories per serving: 1019

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