Directions:
- Trim excess fat from chicken, season the thighs with the salt and pepper and slice thighs into two pieces.
- In a deep skillet or dutch oven over medium high heat brown the chicken thighs in the olive oil.
- Remove the thighs from the skillet and set aside.
- Add the onion, green pepper, garlic and mushrooms to the hot pan and saute for 2-3 minutes.
- Add the crushed tomatoes, wine, thyme, bayleaf and allspice and stir to combine.
- Return the chicken to the pan, stirring to combine, and reduce the heat to a simmer.
- Cover and simmer 30 minutes until the chicken is tender and the flavors have blended.
- Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.54 Kcal (400 kJ) | ||
| Calories from fat | 47.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 8% | |
|---|---|---|---|
| Sodium | 161.65mg | 7% | |
| Potassium | 195.81mg | 4% | |
| Total Carbs | 6.33g | 2% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 1.36g | 3% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 82.58 Kcal (346 kJ) | ||
| Calories from fat | 41.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 8% | |
|---|---|---|---|
| Sodium | 139.72mg | 7% | |
| Potassium | 169.24mg | 4% | |
| Total Carbs | 5.47g | 2% | |
| Sugars | 1.33g | 6% | |
| Dietary Fiber | 1.37g | 6% | |
| Protein | 1.17g | 3% | |
| Vitamin C | 22.4mg | 43% | |
| Iron | 0.3mg | 2% | |
| Calcium | 17.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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