Chicken Cacciatora

chicken cacciatora

Chicken Cacciatora

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Servings: 4
Calories: 815

Ingredients
 

  • 1 roasting chicken about 3.1 lb, cut into 6 or 8 serving pieces
  • 4 1/2 oz plain all-purpose flour
  • 3 tbsp olive oil
  • 1/4 pint dry white wine
  • 1 green bell pepper, deseeded and sliced
  • 1 red bell pepper, deseeded and sliced
  • 1 carrot chopped finely
  • 1 celery stalk chopped finely
  • 1 garlic clove crushed
  • 7 oz can of chopped tomatoes
  • salt and pepper

Instructions

  • Rinse and pat dry the chicken pieces with paper towels. Lightly dust them with seasoned flour.
  • Heat the oil in a large frying pan (skillet). Add the chicken and fry over a medium heat until browned all over. Remove from the pan and set aside.
  • Drain off all but 2 tablespoons of the fat in the pan. Add the wine and stir for a few minutes. Then add the (bell) peppers, carrots, celery and garlic, season with salt and pepper to taste and simmer together for about 15 minutes.
  • Add the chopped tomatoes to the pan. Cover and simmer for 30 minutes, stirring often, until the chicken is completely cooked through.
  • Check the seasoning before serving piping hot.
Calories: 815 kcal
Carbohydrates: 34 g
Protein: 37 g
Fat: 40g
Saturated Fat: 10 g
Cholesterol: 164 mg
Sodium: 224 mg
Potassium: 816 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 4226 IU
Vitamin C: 10 mg
Calcium: 64 mg
Iron: 6 mg
Cuisine Italian
Ingredients Chicken
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