If you’re craving Italian chicken cacciatore but don’t have much time, try this version, which is table-ready in 50 minutes and full of broth-infused onions, zucchini, plum tomatoes and garlic.
- Active Time: 15 minutes
- Total Time: 50 minutes
Recipe Ingredients
- 3 1/2-lb chicken, cut in eighths, skin removed
- 1/2 tsp each salt and pepper
- 1 Tbsp flour
- 1 Tbsp olive oil
- 2 medium onions, thinly sliced
- 2 large cloves garlic, minced
- 1 can (14 oz) chicken broth
- 3 medium zucchini (about 6 oz each), cut in 3/4-in. pieces
- 6 plum tomatoes, cut in 1/2-in. pieces
Recipe Preparation
1. Sprinkle chicken with 1/4 tsp each salt and pepper, then with the flour. Heat oil in a deep, large nonstick2. Increase heat to medium-high; add onions and garlic to pan and sauté 3 minutes, or until golden. Stir in
3. Return chicken to skillet. Bring to a boil; reduce heat, cover and simmer gently 10 minutes. Stir in zucchini and tomatoes; cover and cook 10 minutes, or until chicken is cooked through and vegetables are tender.Good with broad egg
- Nutrition Facts
- Yield 4 servings
- Servings 4
- Amount Per Serving
- Calories 455
- Total Fat 30g
- Saturated Fat 8g
- Cholesterol 135mg
- Sodium 457mg
- Total Carbohydrates 9g
- Dietary Fiber 2g
- Protein 36g
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