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  • Chicken Cacciatore

    Chicken Cacciatore

              

    Chicken Cacciatore

    Serves 8

     

    What You’ll Need:

    Measuring Cups & Spoons

    A Sharp Kitchen Knife

    A Large Braising Pan with a Cover

    A Slotted Spoon

    A Small Bowl

    A Large Kitchen Plate

    A Kitchen Spoon

    A Citrus Grater

     

    Ingredients:

    2 Tbsp Infused Olive Oil

    4 OZ Prosciutto, 1 Thick Slice, Cubed

    3 LBS Chicken Thighs, Boneless & Skinless

    Fresh Ground Pepper & Sea Salt

    2 Green Peppers, Sliced

    2 Red Peppers, Sliced

    2 Large Onions, Sliced

    1 LB Crimini Mushrooms, Sliced or Quartered

    2 Tbsp Garlic, Minced

    3 Cups Tomato Sauce (I like Italian Hearts Val’s Vegetarian – they are Reno Folks)

    1 LB Grape Tomatoes, Sliced in Half

    2 Cups Cream Sherry

    Zest of 1 Orange

    Juice of 1 Orange

    1 Tsp Sea Salt

    1 Tsp Urfa Chili or 1/4 Tsp Cayenne Pepper

    2 Tsp Dried Basil

    2 Tsp Dried Sage (Rubbed)

    1 Tsp Fennel Seed

    1/4 Cup Fresh Basil, Roughly Chopped

    2 Tbsp Fresh Sage, Roughly Chopped
     

    How To Put It Together:

    1) Preheat a braising pan over medium hight heat. Add the olive oil; swirl it around the pan. Add the prosciutto; allow the prosciutto to brown, stirring it around the pan. Transfer the prosciutto to a small bowl; set aside for now.
     
    2) Season the chicken thighs with fresh ground sea salt and black pepper. Place the chicken thighs presentation side down in the pan. Allow them to brown about 5 – 7 minutes then turn them for about the same time. Transfer the chicken to a plate.
     
    3) To the pan, add the onions and saut´e until almost opaque. Add the red and green peppers; sauté for a minute or two. Stir in the tomatoes, tomato sauce, cream sherry. Lastly, add the orange zest and juice, sea salt, urfa chile, herbs and and fennel seed. Cover the pan; bring to a simmer.
     
    4) Add the chicken back to the pan with any juices that have accumulated on the plate. Cover the pan bring it back to a simmer for at least 10 minutes (and up to a half hour). Sprinkle with fresh basil and sage.
     
    5) Serve and enjoy!!

     

    Nina’s Tasty Tip:

    This dish is even more delicious the 2nd day.

     

    Nutrition:

    451 Calories
    24 grams of Protein
    30 grams of Total Carbohydrates
    13 grams of Sugar
    5 grams of Fiber
    20 grams of Total Fat
    5 grams of Saturated Fat
    0 grams of Trans Fat
    78 mg of Cholesterol
    406 mg of Sodium
    191% RDA Vitamin C
    59% RDA Niacin
    55% RDA Vitamin A
    45% RDA Vitamin B6
    44% RDA Selenium
    37% RDA Copper
    37% RDA Potassium
    35% RDA Vitamin K
    33% RDA Riboflavin
    31% RDA Phosphorus
    31% RDA Manganese
    25% RDA Pantothenic Acid
    21% RDA Iron
    19% RDA Vitamin E
    19% RDA Magnesium
    18% RDA Zinc
    17% RDA Thiamin
    17% RDA Folate
    17% RDA Sodium
    • Glycemic load: 11

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