| 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>
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”