Nutritional Information
Calories: 223
Fat: 5.9g
Protein: 25.2g
Cholesterol 94mg
Carbohydrates: 17.7g
Sodium: 568mg
Iron 2.6mg
Fiber 4
Calcium 55mg


Servings
Serves 4, serving size: 1 & 1/4 cups.

Time To Cook
Total time: 25 minutes complete.
SO EASY...Chicken Thighs Cacciatore

Serve over pasta with a garden salad and Italian bread.

Ingredients
  • 3 tablespoons all-purpose flour (aisle # 8)
  • 1/2 teaspoon salt (aisle # 8)
  • 1/2 teaspoon dried thyme (aisle # 8)
  • 1/2 teaspoon fennel seeds (aisle # 8)
  • 1/4 teaspoon black pepper (aisle # 8)
  • 1 pound skinless, boneless chicken thighs
    (service meat & seafood)
  • 1 teaspoon olive oil (aisle # 6)
  • Cooking spray of your choice (aisle # 6)
  • 2 cups Birds Eye frozen pepper stir-fry vegetable blend (frozen food)
  • 1 cup frozen Ore Ida brand chopped onions (frozen food)
  • 1/2 cup Holland House dry red cooking wine or dry red wine of your choice (aisle # 6)
  • 1 28 oz. can Progresso plain diced tomatoes (aisle # 7)
  • 1 bay leaf (aisle # 8)

Directions
  1. Combine first 5 ingredients in a large zip-top plastic bag; add chicken. Seal bag, and shake to coat.
  2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Add chicken; cook 5 minutes or until browned, turning once.
  4. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.
  5. Uncover and cook 3 minutes or until thick. Discard bay leaf.

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