Old School Chicken Cacciatore Recipe

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 Old School  Chicken Cacciatore
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Ingredients:

Directions:

  1. Sprinkle chicken with salt and pepper. Dredge in flour, shaking off excess.
  2. Cook chicken, in batches, in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes on each side or until browned. Transfer to a plate, and wipe Dutch oven clean.
  3. Add remaining 2 Tbsp. oil to Dutch oven, and heat over medium heat. Add mushrooms and next 4 ingredients, and cook, stirring occasionally, 5 minutes or until mushrooms are soft. Return chicken to Dutch oven, and add wine and next 3 ingredients.
  4. Bring to a simmer. Cover, reduce heat to low, and cook 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven. Remove and discard bay leaf. Season with salt and pepper to taste. Serve over Semolina Polenta; sprinkle with parsley just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9731.25 Kcal (40743 kJ)
Calories from fat 7696.91 Kcal
% Daily Value*
Total Fat 855.21g 1316%
Cholesterol 1902.6mg 634%
Sodium 3891.48mg 162%
Potassium 5649.92mg 120%
Total Carbs 212.44g 71%
Sugars 38.33g 153%
Dietary Fiber 29.91g 120%
Protein 212.49g 425%
Vitamin C 50.2mg 84%
Iron 5.7mg 32%
Calcium 311mg 31%
Amount Per 100 g
Calories 285.46 Kcal (1195 kJ)
Calories from fat 225.78 Kcal
% Daily Value*
Total Fat 25.09g 1316%
Cholesterol 55.81mg 634%
Sodium 114.15mg 162%
Potassium 165.73mg 120%
Total Carbs 6.23g 71%
Sugars 1.12g 153%
Dietary Fiber 0.88g 120%
Protein 6.23g 425%
Vitamin C 1.5mg 84%
Iron 0.2mg 32%
Calcium 9.1mg 31%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 265.1
    Points
  • 260
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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