Chicken Cacciatore (makes 4 servings)

Ingredients:


4 chicken thighs
4 garlic cloves, sliced
4 chicken legs  
1 cup white wine
1 28-ounce can crushed tomatoes
2 tablespoons olive oil
1 pinch of crushed red pepper flakes
1 medium onion, diced  
1 teaspoon sea salt
1 red pepper, cut into strips
½ teaspoon freshly ground black pepper
4 ounces mushrooms, thickly sliced
¼ cup fresh basil, roll leaves and cut across          



Directions:


Remove the skin, using a paper towel to grip and pull. Heat the oil in a large nonstick covered skillet over medium high heat and brown the chicken, about four minutes per side, and remove to a deep bowl. Add the onions, peppers, mushrooms and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the wine to the pan to sizzle and deglaze, scraping up the browned bits from the bottom until the wine has reduced by half. Stir in the tomatoes and red pepper flakes. Stir in the salt, pepper and basil. Add the chicken with the juices from the bowl back into the skillet, cover, adjust heat to low and simmer until tender, 50 to 60 minutes.



Nutritional Information:


Serving size: ¼ of dish (1 thigh and 1 leg)
Calories: 775
Fat: 29g
Protein: 91g
Carbohydrates: 24g
Fiber: 8g