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Preptime: 20 min.Cooktime: 1 hour 0 min.
Carbs: 38g
Fat: 13g
Fiber: 10g
Protein: 35g
Satfat: 2g
Sodium: 291mg
8 skinless chicken thighs
salt to taste
freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 cup finely chopped onion
2 cups sliced white mushrooms
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1/2 cup dry white wine
1 28-ounce can crushed tomatoes
1 teaspoon dried oregano
Directions:
1. Heat the vegetable oil in a soup pot or Dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper. Dredge them in the flour. Brown the chicken in batches. Transfer the thighs to a platter.
2. Lower the heat to medium. Add the onions to the pot and cook, stirring, for 1 minute. Add the mushrooms and peppers and cook for 1 more minute.
3. Return the chicken to the pot and pour in the wine. Cook until the wine has almost completely evaporated.
4. Add the tomatoes and oregano, season lightly with salt and pepper and bring to a boil. Stir once, turn the heat to low, cover and cook for 40 minutes, stirring a occasionally.
5. Serve the chicken cacciatore in warm bowls over pasta or rice.
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