BRAISED CHICKEN CACCIATORE

NORTH | WEDNESDAY, NOVEMBER 8, 2017 MENU PLANNER Ingredients

FAMILY DINNER: The whole family will enjoy braised chicken cacciatore. Serve it over spaghetti. Add broccoli, a lettuce wedge and garlic bread. For dessert, vanilla ice cream topped with toasted coconut is a fine finish. Plan ahead: Prepare enough chicken and spaghetti and save some coconut for a second meal ( see Round 2: Heat and Eat, Page 5). 1 1/ 2 to 2 pounds bone- in skinless chicken thighs 1/ 2 teaspoon coarse salt 1/ 4 teaspoon black pepper 1/ 2 cup flour 3 tablespoons canola oil 8 whole cremini mushrooms, quartered 1 medium green bell pepper, cored and sliced 1 medium onion, sliced 1 ( 24- ounce) jar no- salt- added chunky red pasta sauce Servings: makes 4 servings Preparation time: 15 minutes Cooking time: about 35 minutes

Season the chicken thighs with salt and pepper. Place flour in a pie plate; coat chicken with flour, shaking off any extra. In a large cast- iron or heavy skillet, heat oil on medium- high. Add chicken to pan and cook 5 minutes on each side or until brown all over. Transfer to a plate; cover to keep warm. In same skillet, cook mushrooms 3 minutes or until all moisture is evaporated. Add pepper and onion; cook 3 minutes. Add sauce and mix well. Add the chicken with any juices to skillet. Simmer on medium- low 20 minutes or until the chicken reaches an internal temperature of 165 degrees. To serve: Transfer chicken to a platter and spoon sauce over the chicken.

Per serving: 434 calories, 30 grams protein, 20 grams fat ( 42 percent calories from fat), 3.1 grams saturated fat, 35 grams carbohydrate, 132 milligrams cholesterol, 834 milligrams sodium, 5 grams fiber.

Carb count: 2.5. Photo illustration is representative of recipe