Main DishesOctober 29, 2014
Calories
165
Sodium
285mg
11% DV
Fat
8g
12% DV
Protein
4g
9% DV
Carbs
14g
4% DV
Fiber
2g
8% DV
Ash's Chicken Cacciatore
Chicken breasts, tomatoes, rosemary, mushrooms and wine. Oh. my!
8
* 4 slices bacon
* 2 large chicken breasts
* 1 medium onion, sliced into strips
* 8 oz button mushrooms, sliced
* 1/2 cup flour
* 1 cup white wine, dry
* 14.5 oz can diced tomatoes
* 1 1/2 cup chicken stock
* 1 clove garlic, minced
* 1 tsp oregano, divided
* 1 tsp rosemary, divided
* 1/2 tsp paprika
* 1/2 tsp red pepper flakes
* 1/4 tsp cayenne pepper
* 1 bay leaf
* kosher salt
* fresh cracked black pepper
* Parmigiano-Reggiano cheese, grated
* Italian flat leaf parsley, chopped
* 2 large chicken breasts
* 1 medium onion, sliced into strips
* 8 oz button mushrooms, sliced
* 1/2 cup flour
* 1 cup white wine, dry
* 14.5 oz can diced tomatoes
* 1 1/2 cup chicken stock
* 1 clove garlic, minced
* 1 tsp oregano, divided
* 1 tsp rosemary, divided
* 1/2 tsp paprika
* 1/2 tsp red pepper flakes
* 1/4 tsp cayenne pepper
* 1 bay leaf
* kosher salt
* fresh cracked black pepper
* Parmigiano-Reggiano cheese, grated
* Italian flat leaf parsley, chopped
Season the chicken on both sides with the cayenne, salt and pepper.
In a large deep skillet or dutch oven over medium heat, cook the bacon until all the fat has been rendered. Remove to paper towels and refrigerate for another time. (BLT sandwich or whatever).
In the same pan, add the chicken and cook until well browned, about 4 minutes on each side. Remove chicken to plate and set aside.
Add onions, stirring occasionally for 6 minutes.
Add mushrooms, stirring occasionally and cook for 3 minutes.
Add garlic, 1/2 tsp of the oregano and 1/2 tsp of the rosemary and continue cooking for another 6 minutes.
Sprinkle the flour over the onions and mushrooms, add remaining oregano, rosemary, paprika, red pepper, and thyme and cook for two minutes.
Carefully add wine while stirring constantly and scraping all the browned bits from the pan, continue scraping and stirring until the bottom of the pan is "clean".
Add stock, tomatoes. salt and pepper. Bring just to a boil. Reduce heat, return chicken and their juices to the pan, cover and simmer on very low for 1 hour.
Remove chicken, and shred with two forks. Return to pan, cover and continue to simmer for 30 minutes more.
Remove bay leaf and serve over cooked spaghetti garnished with Parmigiano-Reggiano and parsley.
Nutritions
Calories
165
Sodium
285mg
11% DV
Fat
8g
12% DV
Protein
4g
9% DV
Carbs
14g
4% DV
Fiber
2g
8% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat2g14%
Polysaturated Fat1g9%
Monosaturated Fat3g23%
Cholesterol13mg4%
Sodium285mg11%
Potassium233mg6%
Protein4g9%
% DAILY VALUE*
Total Carbohydrate
Fiber2g8%
Sugar3g6%
Vitamin A710IU14%
Vitamin B60.44000000000000006mg22%
Vitamin C8mg14%
Calcium23mg2%
Iron0.9099999999999999mg5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.