Chicken Cacciatore Recipe - Cooking Index
Chicken Cacciatore Recipe - Cooking Index
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 1 | Chicken - (3 to 3 1/2 lbs) - cut 8 pieces | |
| 1 | Onion - thinly sliced (small) | |
| 2 | Garlic cloves - chopped (large) | |
| 2 teaspoons | 10ml | Dried rosemary |
| 1/2 cup | 118ml | Dry white wine |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 teaspoon | 1.3ml | Crushed red-pepper flakes |
| 1 1/2 cups | 93g / 3.3oz | Canned plum tomatoes - drained, and |
| Coarsely chopped |
In a large skillet, heat oil over medium-high heat. Brown chicken in two batches, about 8 minutes per batch. Transfer to a plate.
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 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.
This recipe yields 4 servings.
Carbohydrates: 6.5 grams
Net Carbs: 5 grams
Fiber: 1.5 grams
Protein: 49.5 grams
Fat: 34.5 grams
Calories: 560
Description:
"Serve on a pile of steamed spaghetti squash tossed with chopped fresh basil."
Source:
Atkins Cookbook at http://atkinscenter.com
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