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Thursday, May 22 2014
Chicken Cacciatore
  • 1/3   cup   all-purpose flour
  • 3 1/2 - 4    pounds   meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  • 2    tablespoons   olive oil
  • 2    cups   thinly sliced fresh cremini and/or button mushrooms
  • 1    14 1/2ounce can  diced tomatoes, drained
  • 1 1/4   cups   chopped green sweet pepper (1 large)
  • 1    cup   chopped onion (1 large)
  • 1    cup   chopped carrots (2 medium)
  • 1/2   cup   dry white wine
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   ground black pepper
  • 2    tablespoons   snipped fresh basil
  • 2    tablespoons   snipped fresh Italian (flat-leaf) parsley
  • 1    teaspoon   fresh thyme leaves
Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.

nutrition information
Per Serving: cal. (kcal) 310, Fat, total (g) 8, chol. (mg) 110, sat. fat (g) 2, carb. (g) 16, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 38, vit. A (IU) 3838.63, vit. C (mg) 32.48, sodium (mg) 445, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:35 am   |  Permalink   |  0 Comments  |  Email

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