Chicken Thighs Cacciatore |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve over pasta with a garden salad and Italian bread. Ingredients:
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon fennel seeds |
1/4 teaspoon black pepper |
1 pound skinless, boneless chicken thighs |
1 teaspoon olive oil |
cooking spray |
2 cups frozen pepper stir-fry (such as birds eye) |
1 cup frozen chopped onion |
1/2 cup dry red wine |
2 (14.5-ounce) cans diced tomatoes, drained |
1 bay leaf |
Directions:
1. Combine first 5 ingredients in a large zip-top plastic bag; add chicken. Seal bag, and shake to coat.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.
3. Uncover and cook 3 minutes or until thick. Discard bay leaf.
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