Pillsbury Recommends:

Party Chicken Cacciatore

Prep 30 min
Total 1 hr 15 min
Ingredients 11
Servings 10

Tangy chicken mixed with tomato mixture sprinkled with parley and garnished with cheese - a hearty dinner perfect for party.

By Pillsbury Kitchens

Updated September 1, 2010

Ingredients

3 1/2

to 4 lb. boneless skinless chicken thighs
2

tablespoons olive oil
2

cups chopped onions (about 4 medium)
2

tablespoons minced garlic (about 6 to 7 cloves)
2

(28-oz.) cans crushed tomatoes, undrained
1

cup dry red wine or chicken broth
1

teaspoon sugar
2

teaspoons dried rosemary leaves, crushed
1/2

teaspoon salt
1

bay leaf
1/4

cup chopped fresh parsley

Steps

1

Pat chicken dry with paper towels. Heat oil in Dutch oven over medium-high heat until hot. Add chicken; cook in batches until browned. Remove chicken from Dutch oven; set aside.
2

Add onions to same Dutch oven; cook and stir 2 to 3 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes, wine, sugar, rosemary, salt and bay leaf; stir gently to mix.
3

Add chicken with any juices to tomato mixture. Bring to a boil. Reduce heat to low; simmer 45 minutes or until chicken is fork-tender, its juices run clear, and sauce has thickened.
4

Remove bay leaf. Sprinkle chicken mixture with parsley. If desired, garnish with freshly shredded or shaved Parmesan cheese.

Do-Ahead This recipe can be made early in the day so you can focus on other party preparations. Just cover and refrigerate. When you're about ready to serve, reheat it over medium-low heat, stirring occasionally, until it is thoroughly heated. It should take about 15 to 20 minutes.

Nutrition Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 24%
Saturated Fat 4 1/2g 22% Trans Fat 0g
Cholesterol: 100mg; 33%
Sodium: 440mg; 19%
Potassium: 790mg; 22%
Total Carbohydrate: 11g; 4%
Dietary Fiber 2g 10% Sugars 6g
Protein: 36g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 25%; 25%
Calcium: 10%; 10%
Iron: 20%; 20%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;