Recipe

Chicken Cacciatore Quotprontoquot Recipe

	Pointsevenout / All my dishes 2 years, 2 months ago Adapted from Michael Chiarello's casual cooking chronicle books 2002. This is a Cooking Light Staff Favorite from their 2004 annual book. Prep:5m Cook:50m Servings:4	Pointseveno
	quick easy

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Ingredients

1 (1/2 oz) package dried porcini mushrooms

1c boiling water

2t olive oil

8 chicken thighs, skinless, boneless, about 1 pound

1t salt

1/2t freshly ground black pepper

3 garlic cloves, minced

3T fresh parsley, minced, divided

3/4c canned crushed tomatoes

1/2c chicken broth, fat-free, less-sodium

1/2c water

Directions

Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Remove mushrooms with a slotted spoon. Finely chop mushrooms; set aside. Strain soaking liquid into a bowl through a sieve lined with cheesecloth or paper towels. Discard solids; reserve soaking liquid.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Reduce heat to medium. Add garlic to pan; saute 2 minutes or until golden. Add 2 tablespoons parsley; saute 30 seconds. Add chopped mushrooms; saute 30 seconds. Stir in reserved soaking liquid, tomatoes, broth, and 1/2 cup water; bring to a simmer. Return chicken to pan, reduce heat to low. Cover and cook 10 minutes or until chicken is done.

Remove chicken; keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Spoon sauce over chicken; sprinkle with 1 tablespoon parsley.

Serving size 2 thighs and 1/4 cup sauce; 263 calories; 29% from fat.

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