Chicken Cacciatore

• 4 boneless, skinless chicken thighs (about 4 ounces each)
• Salt and freshly ground black pepper
• 1/2 tablespoon extra-virgin olive oil
• One 8-ounce package sliced button mushrooms
• 1 large green bell pepper, seeded and cut into large dice
• 1/2 cup dry red wine
• 1 3/4 cups Roccos How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
• 1/2 cup fresh basil, roughly chopped

1. Heat a Dutch oven over medium heat.
2. Season the chicken with salt and pepper to taste.
3. When the pot is hot, add the olive oil.
4. Add the chicken and sear it on both sides until it is golden brown, about 4 minutes.
5. Transfer the chicken to a plate and set it aside.
6. Add the mushrooms and bell peppers to the Dutch oven.
7. Season the vegetables with salt and pepper, and cook until they have softened a little bit, about 8 minutes.
8. Add the wine and cook until it has reduced by half.
9. Add the marinara sauce and the basil, and bring the sauce to a simmer.
10. Add the browned chicken, pushing each piece down in order to submerge it as much as possible in the sauce.
11. Cover the pot and bring the stew to a simmer.
12. Then reduce the heat to medium-low and simmer, covered, until the chicken is cooked through and tender, about 15 minutes.
13. Season with salt and pepper to taste, if desired, and serve.
14. Fat: 38.1g (before), 6.9g (after)
15. Calories: 670 (before), 240 (after)
16. Protein: 26g
17. Carbohydrates: 12g
18. Cholesterol: 95mg
19. Fiber: 2g
20. Sodium: 348mg

chicken, salt, extravirgin olive oil, button mushrooms, green bell pepper, red wine, roccos, fresh basil

Taken from www.epicurious.com/recipes/food/views/chicken-cacciatore-374949 (may not work)