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William Wallace · 06-24-07, 04:22 PM

CHICKEN CACCIATORE

Servings: 4
Prep time: 0:25:00
Bake/Cook time: 0:35:00

Calories: 560
Fat: 34 grams
Protein: 49 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 4 grams
3 tablespoons extra-virgin olive oil
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
1 small onion, thinly sliced (1/2 cup)
1 1/2 teaspoons chopped garlic
2 teaspoons fresh rosemary, chopped
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon crushed red-pepper flakes
1 1/2 cups canned plum tomatoes, drained and coarsely
chopped
1. In a large skillet, heat oil over medium-high heat. Brown
chicken in two batches, about 8 minutes per batch.
Transfer to a plate. Add onion, garlic and rosemary to
pan; cook 4 minutes, until onion is softened. Add wine
and bring to a boil, stirring to loosen any browned bits.
Add salt and pepper flakes.
2. Return chicken, skin side up, and accumulated juices to
skillet. Cook until almost all the wine has evaporated,
about 2 minutes. Add tomatoes. Cover, reduce heat to
low and simmer 30 minutes, until chicken is cooked
through.
3. Transfer chicken to a serving platter. Boil sauce 2
minutes to thicken; spoon over chicken.
Serve on a pile of steamed spaghetti squash tossed with
chopped fresh basil.

06-24-07, 04:22 PM	#1 (permalink)
William Wallace Super Moderator Join Date: Feb 2006 Posts: 1,204 Weight Statistics 8/1/07 Start Date: 245 lb Start Weight: 194 lb Current Weight: 180 lb Goal Weight: -51 lb Weight Loss: 12/31/07 Goal Date:	Atkins - Chicken Cacciatore CHICKEN CACCIATORE Servings: 4 Prep time: 0:25:00 Bake/Cook time: 0:35:00 Calories: 560 Fat: 34 grams Protein: 49 grams Carbohydrates: 5 grams Fiber: 1 grams Net Carbs: 4 grams 3 tablespoons extra-virgin olive oil 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces 1 small onion, thinly sliced (1/2 cup) 1 1/2 teaspoons chopped garlic 2 teaspoons fresh rosemary, chopped 1/2 cup dry white wine 1 teaspoon salt 1/4 teaspoon crushed red-pepper flakes 1 1/2 cups canned plum tomatoes, drained and coarsely chopped 1. In a large skillet, heat oil over medium-high heat. Brown chicken in two batches, about 8 minutes per batch. Transfer to a plate. Add onion, garlic and rosemary to pan; cook 4 minutes, until onion is softened. Add wine and bring to a boil, stirring to loosen any browned bits. Add salt and pepper flakes. 2. Return chicken, skin side up, and accumulated juices to skillet. Cook until almost all the wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce heat to low and simmer 30 minutes, until chicken is cooked through. 3. Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken; spoon over chicken. Serve on a pile of steamed spaghetti squash tossed with chopped fresh basil. Atkins - Chicken Cacciatore Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________