Try this Chicken Cacciatore recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350 F. On a large piece of waxed paper, mix together the salt and pepper to taste. Roll the chicken in pieces in the mixture to coat evenly.
2. In a large nonstick skillet over medium heat, warm the oil. Add the chicken and cook until lightly browned on all side – 10-15 minutes (turning often).
3. Transfer the chicken to lightly sprayed or oiled 3-quart casserole.
4. In the same skillet, add the onions, bell pepper, and garlic and sauté until tender – about 5 minutes – adding more oil if necessary. Add to the chicken in the casserole.
5. In the same skillet over medium heat, add the tomatoes and juices, flour, wine, parsley, and herbs. Stir for a few minutes until blended. Pour over the chicken and vegetables.
6. Cover and bake until the chicken is tender and no longer pink in the center – about 1 hour. Uncover and add salt and pepper, if needed.
7. Sprinkle with cheese and bake uncovered until golden and the cheese is melted – about 10 minutes. Serve over noodles.
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Serving Size: 1 Serving (496g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 909 | ||
Calories from Fat: 313 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 155.2mg | 48 % | |
Sodium 169.6mg | 6 % | |
Potassium 1029.2mg | 27 % | |
Total Carbohydrate 87.9g | 26 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 80.4g | ||
Protein 53.1g | 76 % | |
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: 909
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