Braised Chicken Cacciatore
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 33g||%|
|Saturated Fat 9g||%|
|Total Carbs 14g||%|
|Dietary Fiber 4g||%|
|Vitamin A 20%|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 teaspoonground black pepper
2 teaspoonsolive oil
1 mediumonion, chopped
2 clovesgarlic, minced
1/4 cupdry red wine
1 candiced tomatoes (28 ounces)
1/4 cupSpanish or Kalamata olives
Season chicken with salt and pepper. Remove skin from chicken. (Or leave skin on and omit olive oil.)
Heat olive oil in a large skillet over medium-high heat. Brown chicken about 4 minutes on each side; remove from pan
Cook onion and garlic in skillet until softened and lightly browned. Add wine, stirring until evaporated, scraping browned bits from bottom of pan and set aside.
Add tomatoes, capers and olives to pan. Return chicken to pan. Bring to a simmer, cover and cook 15 - 20 minutes until internal temperature of chicken is 180°F. Serve with mashed potatoes.
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