Chicken Cacciatore II

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Brief

Prep 30 mins

Cook: 55 mins

Total: 1hr25 mins

Servings: 8

Yield: 8 servings

Chicken Cacciatore II

Ingredients

2 (3 pound) whole chickens

each cut into 8 pieces

salt and ground black pepper to taste

1 cup all-purpose flour

2 tablespoons olive oil

1 yellow onion

chopped

1 large green bell pepper

seeded and chopped

6 cloves garlic

minced

1 pound white button mushrooms

quartered

2 teaspoons chopped fresh oregano

1 (28 ounce) can whole peeled tomatoes in juice

coarsely chopped

2 tablespoons tomato paste

¾ cup white wine

1 ½ cups chicken stock

3 tablespoons capers

drained and rinsed

2 tablespoons coarsely chopped fresh basil

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

Season the chicken pieces with salt and black pepper.

Step 2

Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.

Step 3

Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.

Step 4

Pan-fry the chicken until golden brown on both sides about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.

Step 5

Stir the onion green bell pepper and garlic into the Dutch oven; cook stirring occasionally until tender about 5 minutes.

Step 6

Stir in the mushroom; cook until they release their juice 5 to 8 more minutes.

Step 7

Mix in oregano tomatoes tomato paste white wine and chicken stock; bring to a boil.

Step 8

Return the chicken pieces to the sauce cover the pan reduce heat to medium-low and simmer until the chicken is no longer pink inside and the juices run clear 30 to 40 minutes.

Step 9

Stir in capers and sprinkle with basil to serve.

Nutritional Information

Chicken Cacciatore II

Servings Per Recipe:8

Calories: 586.9

% Daily Value *

Protein: 51g 102%

Carbohydrates: 23.8g 8%

Dietary Fiber: 3.1g 13%

Sugars: 5.9g

Fat: 29.7g 46%

Saturated Fat: 7.8g 39%

Cholesterol: 145.5mg 49%

Vitamin A Iu: 458.1IU 9%

Niacin Equivalents: 19.1mg 147%

Vitamin B6: 1mg 61%

Vitamin C: 31mg 52%

Folate: 64.5mcg 16%

Calcium: 78.9mg 8%

Iron: 4.8mg 27%

Magnesium: 68.8mg 25%

Potassium: 935.6mg 26%

Sodium: 542.5mg 22%

Thiamin: 0.4mg 37%

Calories From Fat: 267.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.