Chicken Thighs Cacciatore |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 4 |
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From Cooking Light. Per 1 1/4 c. serving: 223 calories, 5.9 g fat, 25.2 g protein, 17.7 g carb, 4 g fiber,94 mg cholesterol. Ingredients:
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon fennel seed |
1/4 teaspoon black pepper |
1 lb boneless skinless chicken thighs |
1 teaspoon olive oil |
2 cups frozen bell peppers, stir-fry (such as birds eye) |
1 cup frozen chopped onions |
1/2 cup dry red wine |
2 (14 1/2 ounce) cans diced tomatoes, drained |
1 bay leaf |
Directions:
1. Combine the first 5 ingredients in a large heavy-duty plastic zip-lock bag; add chicken; seal bag and shake to coat.
2. Heat the oil in a large nonstick frying pan coated with cooking spray over medium-high heat.
3. Add chicken; cook 5 minutes or until browned, turning once.
4. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.
5. Uncover and cook 3 minutes or until thick; discard bay leaf.
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