| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Main dish, Low-fat | 6 | Servings | |
INGREDIENTS
| 1/4 | ts | Black pepper |
| 1/8 | ts | Salt |
| 6 | Chicken thighs, skinned | |
| 1 | ts | Olive oil |
| 1 | c | Sliced fresh mushrooms |
| 1/2 | c | Chopped onion |
| 2 | Garlic cloves, minced | |
| 3/4 | c | Red wine (Pinot Noir) |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Crushed red pepper |
| 2 | cn | Plum tomatoes, (14-1/2 oz) undrained and chopped |
| 6 | c | Hot cooked vermicelli |
| Fresh oregano sprigs (opt.) |
INSTRUCTIONS
Directions: Sprinkle black pepper and salt over chicken thighs, and set aside. Heat the olive oil in a large nonstick skillet over medium heat. Add chicken thighs, and cook 7 minutes on each side or until lightly browned. Remove the chicken thighs from skillet; cover and set aside. Add mushrooms, onion, and garlic to skillet; saute over medium heat 5 minutes. Add wine and next 3 ingredients; bring to a boil. Cook 10 minutes or until sauce is slightly thickened, stirring occasionally. Return the chicken thighs and juices from chicken to skillet; cover and cook for 5 minutes. Uncover; turn chicken over, and cook an additional 10 minutes or until the chicken is done. Serve over hot vermicelli. Garnish with fresh oregano sprigs, if desired. Nutritional Info: CALORIES 336 (15% from fat); PROTEIN 25.7g; FAT 5.5g (sat 1.2g, mono 1.8g, poly 1.5g); CARB 45.4g; FIBER 3.5g; CHOL 75mg; IRON 4mg; SODIUM354mg; CALC 64mg Reprinted from Cooking Light website: http://www.CookingLight.com Posted to MM-Recipes Digest V3 #278 Date: Wed, 9 Oct 1996 18:42:21 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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