Directions:
- Set the oven at 400 degrees.
- In a large ovenproof dish, arrange the thighs in one layer, skinned side down.
- Sprinkle with salt and pepper.
- Roast the chicken for 20 minutes.
- In a large skillet, heat the oil.
- Cook the garlic, carrots, onions, celery, mushrooms and roasted peppers over medium heat, stirring often, for 20 minutes.
- Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf.
- Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
- Cook the cacciatore for 1 1/2 hours.
- Toss the pasta and cacciatore and transfer to a serving bowl.
- Sprinkle with cheese and basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.14 Kcal (3145 kJ) | ||
| Calories from fat | 493.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.86g | 84% | |
|---|---|---|---|
| Cholesterol | 123.46mg | 41% | |
| Sodium | 236.21mg | 10% | |
| Potassium | 540.25mg | 11% | |
| Total Carbs | 32.3g | 11% | |
| Sugars | 12.76g | 51% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 17.48g | 35% | |
| Vitamin C | 34mg | 57% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 55.6mg | 309% | |
| Calcium | 81.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 172.12 Kcal (721 kJ) | ||
| Calories from fat | 113.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 84% | |
|---|---|---|---|
| Cholesterol | 28.29mg | 41% | |
| Sodium | 54.13mg | 10% | |
| Potassium | 123.8mg | 11% | |
| Total Carbs | 7.4g | 11% | |
| Sugars | 2.92g | 51% | |
| Dietary Fiber | 0.48g | 8% | |
| Protein | 4.01g | 35% | |
| Vitamin C | 7.8mg | 57% | |
| Iron | 12.7mg | 309% | |
| Calcium | 18.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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