CHICKEN CACCIATORE

PORTIONS: 4

INGREDIENTS

2 Chicken legs, skinless, cut in half ( 1 ½ lbs )

2 ½ tsp salt or to taste

½ tsp ground black pepper

3 tbsp flour

1 ½ tbsp olive oil

1 small onion chopped

3 garlic cloves, minced

8 oz sliced mushrooms

1 cup diced green peppers

3/4 cups white wine

1 can plum tomatoes and juices ( 28 oz ), cut in half lengthwise

1 tsp fresh oregano leaves

PREPARATION

Season the chicken with 2 tsp salt and pepper.

Dredge the chicken in flour.

Heat up the oil in a skillet at medium temperature.

Brown the chicken on both sides. Transfer the chicken temporarily to a dish.

Add to the skillet the onions an garlic, brown it a bit.

Add peppers and mushrooms and cook for 2 minutes.

Add wine and let it reduce, until is almost evaporated.

Add plum tomatoes, oregano leaves and the other ½ tsp salt.

Add the chicken to the pan.

Cook the chicken turning around until the sauce begins to thick up ( 10 minutes ).

Lower the flame, cover the pan and let it simmer for 20 minutes.

Let it rest 5 minutes before serving.

NUTRITION FACTS 

Calories 244.6  Monounsaturated Fat 4.6 g   Sodium 1,477.9 mg

Total Fat 8.2 g  Cholesterol 52.0 mg    Dietary Fiber 3.7 g

Saturated Fat 1.4 g  Potassium 820.8 mg  Sugars 6.8 g

Polyunsaturated Fat 1.3 g  Carbohydrate 22.4 g  Protein 18.2 g