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Name: Chicken Cacciatore
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: not set
Ingredients: 3 to 3 1/2 pounds broiler-fryer chicken cut up, skin removed; 1/3 cup All purpose flour; 2 tablespoons Vegetable oil; 1 medium green bell pepper; 2 medium onions; 1 can diced tomatoes undrained; 1 can sliced mushrooms drained (4 oz); 1 1/2 teaspoons chopped fresh oregano or 1/2 tsp dried; 1 teaspoon chopped fresh basil 1/4 tsp dried basil leaves; 1/2 teaspoon salt; 2 cloves garlic finely chopped; Parmesan cheese grated, if desired

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INGREDIENTS

3 to 3 1/2 pounds broiler-fryer chicken ; cut up, skin removed
1/3 cup All purpose flour
2 tablespoons Vegetable oil
1 medium green bell pepper
2 medium onions
1 can diced tomatoes ; undrained
1 can sliced mushrooms ; drained (4 oz)
1 1/2 teaspoons chopped fresh oregano ; or 1/2 tsp dried
1 teaspoon chopped fresh basil ; 1/4 tsp dried basil leaves
1/2 teaspoon salt
2 cloves garlic ; finely chopped
Parmesan cheese ; grated, if desired

Servings

INSTRUCTIONS

1. Coat chicken with flour. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.

2. Cut bell pepper and onions crosswise in half; cut each half into fourths.

3. Place half of the chicken pieces in 3 1/2 to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken, top with remaining vegetable mixture.

4. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Serve with cheese.

Makes 6 servings.

NOTES

Serve over hot cooked fettuccine or other noodles.

Calories: 215 per serving

Prep: 25 min., Cook 6 hours

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Chicken Cacciatore

3 to 3 1/2 pounds broiler-fryer chicken cut up, skin removed
1/3 cup All purpose flour
2 tablespoons Vegetable oil
1 medium green bell pepper
2 medium onions
1 can diced tomatoes undrained
1 can sliced mushrooms drained (4 oz)
1 1/2 teaspoons chopped fresh oregano or 1/2 tsp dried
1 teaspoon chopped fresh basil 1/4 tsp dried basil leaves
1/2 teaspoon salt
2 cloves garlic finely chopped
 Parmesan cheese grated, if desired

1.  Coat chicken with flour.  Heat oil in 12-inch skillet over medium-high heat.  Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.

2.  Cut bell pepper and onions crosswise in half; cut each half into fourths.

3.  Place half of the chicken pieces in 3 1/2 to 6-quart slow cooker.  Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken.  Add remaining chicken, top with remaining vegetable mixture.

4.  Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Serve with cheese.

Makes 6 servings.

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 6 Servings

Calories: 118
Calories from Fat: 51 (43%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1g
Cholesterol 7.3mg		2 %
Sodium 224.5mg		8 %
Potassium 193.3mg		5 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 10.5g
Protein 5.2g		7 %
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: 118

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