Italian Chicken Cacciatore

1. 1

   Heat 2 tablespoons olive oil in a skillet over medium heat and cook the onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.

2. 2

   In a large bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss the chicken thighs in the flour mixture until evenly coated.

3. 3

   Heat the remaining 2 tablespoons olive oil in the skillet over medium heat, add the chicken thighs, and brown on one side without turning for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer the browned chicken thighs to the pot.

4. 4

   Pour the white wine into the skillet and bring to a boil. Stir to loosen all the browned bits and flavors in the skillet, then pour into the pot. Add the diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover the pot and simmer over medium heat, stirring occasionally, until the chicken is no longer pink in the center, about 45 minutes.

5. 5

   Stir in the olives, parsley, and basil. Stir to heat through.

• Calories 910.22 kcal High
• Protein 47.7 g Good Source
• Carbs 25.58 g Moderate
• Total Fat 64.75 g High
• Saturated Fat 16.04 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 277.74 mg High
• Sodium 1303.99 mg High
• Fiber 3.38 g Moderate
• Sugar 5.68 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 44.72 mg Low Source
• Iron 3.52 mg Moderate
• Potassium 471.18 mg Moderate
• Vitamin A 150.81 mcg_rae Moderate
• Vitamin C 16.31 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅
• Alcohol 🚫🍷