More Great Recipes: Low Carb

Chicken Cacciatore

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Member since 2007

Serves | Prep Time | Cook Time


3 tbs extra virgin olive oil
1 chicken, cut into 8 pieces
1 medium onion, thinly sliced
3 large garlic cloves, chopped
2 tsps dried rosemary
1/4 tsp oregano, dried
3/4 cup dry white wine
3/4 tsp sea salt
1/2 tsp crushed red-pepper flakes, or to taste
1 1/2 cups canned plum tomatoes, drained, and coarsely chopped


a large skillet, heat oil over medium high heat. Brown chicken in two

batches, about 8 minutes per batch. Transfer to a plate and cover with

foil. Add onion, garlic, and rosemary to pan; cook 4 minutes, until

onion is softened. Add wine and bring to a boil, stirring to loosen any

browned bits. Add sea salt and red pepper flakes. Return chicken, skin

side up, and accumulated juices to skillet. Boil until almost all the

wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce heat

to low and simmer 30 minutes, until chicken is cooked through. Transfer

chicken to a serving platter. Boil sauce 2 minutes to thicken; spoon

over chicken. servings 4 (calories 939)

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