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    Chicken Thighs Cacciatore


    Source of Recipe


    Lisa Avery


    List of Ingredients


    • 1/8 t - salt
    • 1/8 t - pepper
    • 4 chicken thighs (about 1 lb), skinned
    • Vegetable cooking spray
    • 1/4 cup chopped onion
    • 1 clove garlic, minced
    • 1/4 cup Burgundy or other dry red wine
    • 1 - 14 1/2 oz. can no-salt-added whole tomatoes, undrained & chopped.


    Instructions


    1. Sprinkle salt & pepper over chicken thighs.
    2. Coat a large skillet with vegetable cooking spray; place over medium-high heat until hot.
    3. Add chicken thighs, and cook 3 minutes on each side or until lighly browned.
    4. Remove chicken thighs from skillet and set aside.
    5. Wipe drippings from skillet with a paper towel. Coat skillet with vegetable cooking spray; place over medium-high heat until hot.
    6. Add chopped onion and minced garlic; saute 1 minute.
    7. Add Burgundy, chopped tomoatoes and browned chicken.
    8. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
    9. Uncover and simmer an additional 20 minutes.
    10. Yield: 2 servings (about 264 calories per 2 thighs and 1/2 cup sauce).
 

 

 

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