Chicken Cacciatore
Source of Recipe
the web
List of Ingredients
3 tbsp extra-virgin olive oil
1 chicken - (3 to 3 1/2 lbs), cut 8 pieces
1 small onion, thinly sliced
2 large garlic cloves, chopped
2 tsp dried rosemary
1/2 cup dry white wine
3/4 tsp salt
1/4 tsp crushed red-pepper flakes
1 1/2 cup canned plum tomatoes, drained, and
1 coarsely choppedRecipe
In a large skillet, heat oil over medium-high heat. Brown chicken in two
batches, about 8 minutes per batch. Transfer to a plate.
Add onion, garlic and rosemary to pan; cook 4 minutes, until onion is
softened. Add wine and bring to a boil, stirring to loosen any browned
bits. Add salt and red-pepper flakes.
Return chicken, skin-side up, and accumulated juices to skillet. Boil
until almost all the wine has evaporated, about 2 minutes. Add tomatoes.
Cover, reduce heat to low and simmer 30 minutes, until chicken is cooked
through.
Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken;
spoon over chicken.
This recipe yields 4 servings.
Carbohydrates: 6.5 grams
Net Carbs: 5 grams
Fiber: 1.5 grams
Protein: 49.5 grams
Fat: 34.5 grams
Calories: 560
Servings: 4
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