Category: Grub Garage
Quick Chicken Cacciatore
Simplicity yields great taste in this pared-down version of a classic dish.
Chicken thighs are used because their flavor is richer than that of chicken
breasts, and they stay moist during cooking.
1 tablespoon olive oil
8 boneless skinless chicken thighs
1 small onion, halved, very thinly sliced
1 garlic clove, crushed
1/4 cup dry white wine or chicken broth
1 (28-oz.) can Italian-seasoned diced tomatoes
1/4 cup pitted Kalamata or oil-cured olives, halved
1/4 teaspoon salt
1. In large nonstick skillet, heat oil over medium-high heat until hot. Add
chicken in batches; cook 4 to 6 minutes or until lightly browned, turning
once.
Place on plate; cover loosely with foil.
2. To same skillet, add onion and garlic; cook 2 to 4 minutes or until
softened. Add wine; increase heat to high. Bring to a boil. Boil 1 minute or
until
liquid has nearly evaporated, scraping up browned bits from bottom of
skillet. Reduce heat to medium-high; add chicken with juices, tomatoes,
olives and
salt. Return to a simmer. Cook 10 to 12 minutes or until chicken is no
longer pink in center, stirring occasionally to break up tomatoes.
4 servings
PER SERVING: 330 calories, 15.5 g total fat (4 g saturated fat), 31 g
protein, 17 g carbohydrate, 85 mg cholesterol, 850 mg sodium, 2.5 g fiber
mmmm. i have to try it
yes sounds pretty good, thanks
I've never really been a big fan of this particular dish, but this version sounds very nice. I'll have to try it out when I go home for thanks giving break. The cooking facilities in the dorms are virtually non-existant.