Title: Chicken Cacciatore 2
Categories: Poultry, Main dish, Low-fat
Yield: 6 Servings

1/4 ts Black pepper
1/8 ts Salt
6 Chicken thighs, skinned
1 ts Olive oil
1 c Sliced fresh mushrooms
1/2 c Chopped onion
2 Garlic cloves, minced
3/4 c Red wine (Pinot Noir)
1/2 ts Dried oregano
1/4 ts Crushed red pepper
2 cn Plum tomatoes, (14-1/2 oz)
-undrained and chopped
6 c Hot cooked vermicelli
Fresh oregano sprigs (opt.)

Directions: Sprinkle black pepper and salt over chicken thighs, and set
aside. Heat the olive oil in a large nonstick skillet over medium heat. Add
chicken thighs, and cook 7 minutes on each side or until lightly browned.

Remove the chicken thighs from skillet; cover and set aside. Add mushrooms,
onion, and garlic to skillet; saute over medium heat 5 minutes. Add wine
and next 3 ingredients; bring to a boil. Cook 10 minutes or until sauce is
slightly thickened, stirring occasionally.

Return the chicken thighs and juices from chicken to skillet; cover and
cook for 5 minutes. Uncover; turn chicken over, and cook an additional 10
minutes or until the chicken is done. Serve over hot vermicelli. Garnish
with fresh oregano sprigs, if desired.

Nutritional Info: CALORIES 336 (15% from fat); PROTEIN 25.7g; FAT 5.5g (sat
1.2g, mono 1.8g, poly 1.5g); CARB 45.4g; FIBER 3.5g; CHOL 75mg; IRON 4mg;
SODIUM354mg; CALC 64mg

Reprinted from Cooking Light website: http://www.CookingLight.com

Posted to MM-Recipes Digest V3 #278

Date: Wed, 9 Oct 1996 18:42:21 -0700

From: Julie Bertholf