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Name: Chicken Cacciatore
Prep time: 30 min
Cook time: 7 h 30 min
Total time: 8 h
Yield: 4
Cuisine: not set
Ingredients: 8 boneless skinless chicken thighs; 2 tbsp olive oil; 1 cup chopped onion; 1 8 oz package fresh mushrooms; 3 tsp minced garlic; 1/2 cup dry white wine; 1 28 oz can diced tomatoes; 1 bell pepper cut into bite sized strips; 1/2 tsp dried rosemary; 1/4 tsp dried oregano; 1/4 tsp dried thyme; 1/4 tsp crushed red pepper; 1/4 tsp Paprika; 2 tbsp fresh parsley chopped; 1/4 tsp salt; 1/4 tsp pepper; 1 lb Extra Wide Egg Noodles

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INGREDIENTS

8 boneless skinless chicken thighs
2 tbsp olive oil
1 cup chopped onion
1 8 oz package fresh mushrooms
3 tsp minced garlic
1/2 cup dry white wine
1 28 oz can diced tomatoes
1 bell pepper ; cut into bite sized strips
1/2 tsp dried rosemary
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper
1/4 tsp Paprika
2 tbsp fresh parsley ; chopped
1/4 tsp salt
1/4 tsp pepper
1 lb Extra Wide Egg Noodles

INSTRUCTIONS

Salt and pepper thighs to taste then brown in half of olive oil on medium high heat. Once browned, remove and set aside. Add the remaining oil and onion. Cook on medium low heat for about 2 minutes, then add peppers and mushrooms. Cook until onion begins to turn translucent. Add garlic and seasonings and cook an additional minute or until fragrant. Add wine to the pan, getting all the good stuff off of the bottom and allow to simmer for 2-3 minutes. Place chicken thighs in the bottom of a slow cooker, then cover with contents of pan and tomatoes. Cook on low for 8 hours. Serve over pasta of choice and garnish with parsley.

NOTES

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Chicken Cacciatore

8 boneless skinless chicken thighs
2 tbsp olive oil
1 cup chopped onion
1 8 oz package fresh mushrooms
3 tsp minced garlic
1/2 cup dry white wine
1 28 oz can diced tomatoes
1 bell pepper cut into bite sized strips
1/2 tsp dried rosemary
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper
1/4 tsp Paprika
2 tbsp fresh parsley chopped
1/4 tsp salt
1/4 tsp pepper
1 lb Extra Wide Egg Noodles

Salt and pepper thighs to taste then brown in half of olive oil on medium high heat.  Once browned, remove and set aside.  Add the remaining oil and onion.  Cook on medium low heat for about 2 minutes, then add peppers and mushrooms.  Cook until onion begins to turn translucent.  Add garlic and seasonings and cook an additional minute or until fragrant.  Add wine to the pan, getting all the good stuff off of the bottom and allow to simmer for 2-3 minutes.  Place chicken thighs in the bottom of a slow cooker, then cover with contents of pan and tomatoes.  Cook on low for 8 hours.  Serve over pasta of choice and garnish with parsley.

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Nutrition

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Serving Size: 1 (339g)
Recipe Makes: 4 Servings

Calories: 649
Calories from Fat: 111 (17%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 3.1g
Cholesterol 209.8mg		65 %
Sodium 150.7mg		5 %
Potassium 759.8mg		20 %
Total Carbohydrate 87.5g		26 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 82.1g
Protein 44.2g		63 %
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: 649

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