Chicken Cacciatore
serves 4

Chicken Cacciatore

This effortless Chicken Cacciatore recipe is wonderful, it's so easy to prepare and remarkably delicious.

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4 chicken thighs
1/4 cup flour
2 tablespoons olive oil
1 -14.5 ounce can no-sodium diced tomatoes
1-6 ounce tomato paste 
1 cup red wine (or water)

1-1/2 cups sliced mushrooms
1/3 cup sliced olives
1  chopped medium onion
3 cloves chopped garlic
1 tablespoon chopped fresh oregano
1/2 pound spaghetti

1. Rinse and thoroughly dry the chicken thighs using a paper towel.
2. Lightly coat the chicken pieces with flour.
3. Heat a large skillet over medium high heat. (Make sure the skillet has a well fitting cover.)
4. When the skillet is hot add the oil. When the oil is hot, cook the chicken for about 5-6 minutes per side. (The chicken should be nice and brown.)
5. Remove the chicken from the skillet and place on paper towels to drain. Drain the oil from the pan, set aside and discard in the trash when cool.)
6. Add the remaining ingredients to the skillet. Stir well.
7. Moving the sauce to the side add the chicken thighs to the skillet. Cover each piece of chicken with some of the sauce.
8. Bring the sauce to a boil, cover, and reduce heat to medium-low. Cook chicken in the sauce for about 30 minutes.
9. When the chicken and sauce are about half way done, put the water for the spaghetti on to boil. 
10. When the water is boiling, cook spaghetti according to package directions.
11. When the chicken is done, remove it from pan and arrange on a serving platter.
12. Drain pasta, mixing it with the sauce. 
13. Place the pasta on the serving platter with the chicken.

With skin: Calories 662, Fat 29.8g, Cholesterol 141mg, Sodium 296mg
Carbohydrates 57.1g, Fiber 5.2g, Sugars 10.6g, Protein 33.4g
Without skin Calories 492, Fat 12.8g, Cholesterol 111mg, Sodium 271mg
Carbohydrates 57.1g, Fiber 5.2g, Sugars 10.6g, Protein 27.4g