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
It is possible to trace the history of meal recipes way back into ancient history, at least as far back into history as ancient Egypt, and potentially, even further back. However, mostly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language 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 having made those who drank it feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Romans made use of a wide range of herbs and spices, including many that are still in use today like basil, rue and asafoetida. Over the succeeding few centuries, the powerful and rich houses strove to serve the best banquets, and because of this the best cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cook books are starting to become popular due to higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Chicken Cacciatore Cooking Light recipe.
