1/4 tsp black pepper
1/8 tsp salt
6 chicken thighs, skinned
1 tsp olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup red wine (pinot noir)
1/2 tsp dried oregano
1/4 tsp crushed red pepper
2 can plum tomatoes, (14-1/2 oz) undraine, d and chopped
6 cup hot cooked vermicelli
1 fresh oregano sprigs (opt.)
Directions
Directions: Sprinkle black pepper and salt over chicken thighs, and
set aside. Heat the olive oil in a large nonstick skillet over medium
heat. Add chicken thighs, and cook 7 minutes on each side or until
lightly browned.
Remove the chicken thighs from skillet; cover and set aside. Add
mushrooms, onion, and garlic to skillet; saute over medium heat 5
minutes. Add wine and next 3 ingredients; bring to a boil. Cook 10
minutes or until sauce is slightly thickened, stirring occasionally.
Return the chicken thighs and juices from chicken to skillet; cover
and cook for 5 minutes. Uncover; turn chicken over, and cook an
additional 10 minutes or until the chicken is done. Serve over hot
vermicelli. Garnish with fresh oregano sprigs, if desired.
Nutritional Info: CALORIES 336 (15% from fat); PROTEIN 25.7g; FAT
5.5g (sat 1.2g, mono 1.8g, poly 1.5g); CARB 45.4g; FIBER 3.5g; CHOL
75mg; IRON 4mg; SODIUM354mg; CALC 64mg
Reprinted from Cooking Light website: http://www.CookingLight.com
Servings: 6 servings
Chicken Cacciatore - Cooking Light Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Poultry
The History of Recipes
We are able to follow the history of meal recipes back into ancient history, in truth as far back into recorded history as the Egyptians, and maybe even further. However, in the main part, these ancient recipes were just simple pictorial instructions for food preparation.
In fact, the oldest recipe found, according to historians are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the ancient cooks made use of a good variety of aromatic flavours, including a few you will know like bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the East, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused a surge in recipe manuscripts, some of which still exist in private libraries. The arrival of television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Cacciatore Cooking Light recipe.
