Chicken cacciatore

Chicken cacciatore

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Chicken cacciatore

The ingredient of Chicken cacciatore

  1. 8 fowl thigh fillets
  2. undeniable flour, for dusting
  3. salt and cracked black pepper
  4. 2 tablespoons olive oil
  5. 1 onion, sliced
  6. 2 cloves garlic, chopped
  7. 2/three cup (160ml) Massel bird style liquid inventory
  8. 1/2 cup (125ml) white wine
  9. 400g can chopped tomatoes
  10. 1/2 cup kalamata olives
  11. 2 tablespoons oregano leaves
  12. steamed vegetables, to serve

The instruction how to make Chicken cacciatore

  1. Dust hen fillets in blended flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-excessive warmth. Cook hen, in batches, for two-3 minutes on every side. Remove and set aside.
  2. Reduce warmness to medium. Add onion and cook for 4 mins until softened. Add garlic and cook for 30 seconds. Pour in inventory, wine and tomatoes, and simmer for 20 minutes. Stir via olives and oregano, and cook dinner for two-3 mins. Serve with steamed veggies.

Nutritions of Chicken cacciatore

fatContent: 507.636 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 43 grams protein
sodiumContent: 188 milligrams cholesterol

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