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Chicken Cacciatore




Source of Recipe


lhj.com

• 1-1/2 pounds boneless, skinless chicken thighs
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 package (.35 oz.) dried porcini mushrooms
• 1/4 cup boiling water
• 1 tablespoon olive oil
• 1 package (8 or 10 oz.) white mushrooms, sliced
• 1 medium onion, chopped
• 1 can (28 oz.) whole tomatoes in puree, chopped (reserve puree)
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
• 1 tablespoon chopped fresh flat-leaf parsley

Directions
1. Sprinkle chicken with 1/2 teaspoon salt and the pepper. Heat a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 5 minutes, turning once until well browned; transfer to a plate.
2. Meanwhile, place porcini in a sieve and rinse well. Transfer to a small glass measure; add boiling water and let stand 10 minutes. Transfer porcini to a cutting board; reserve 2 tablespoons mushroom liquid. Chop porcini.
3. Heat oil in same skillet over medium-high heat 30 seconds. Add sliced mushrooms and onion. Cook 3 minutes until vegetables soften; sprinkle with remaining 1/4 teaspoon salt and cook 1 to 2 minutes until lightly browned. Return chicken to skillet; add chopped porcini mushrooms and reserved 2 tablespoons mushroom liquid, tomatoes and puree and oregano, bring to a boil. Reduce heat to a gentle boil and cook 15 to 17 minutes until an instant-read thermometer inserted near the center of the chicken thigh registers 180 degree F. Transfer to serving platter and sprinkle with parsley. Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 330, total fat: 10.5g, saturated fat: 2g, cholesterol: 141mg, sodium: 902mg, carbohydrate: 20g, fiber: 3g, protein: 38g