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Categories:Viewed: 2 - Published at: 8 months ago
Ingredients
- 4 boneless, skinless chicken thighs (about 4 ounces each)
- Salt and freshly ground black pepper
- 1/2 tablespoon extra-virgin olive oil
- One 8-ounce package sliced button mushrooms
- 1 large green bell pepper, seeded and cut into large dice
- 1/2 cup dry red wine
- 1 3/4 cups Roccos How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
- 1/2 cup fresh basil, roughly chopped
Method
- Heat a Dutch oven over medium heat.
- Season the chicken with salt and pepper to taste.
- When the pot is hot, add the olive oil.
- Add the chicken and sear it on both sides until it is golden brown, about 4 minutes.
- Transfer the chicken to a plate and set it aside.
- Add the mushrooms and bell peppers to the Dutch oven.
- Season the vegetables with salt and pepper, and cook until they have softened a little bit, about 8 minutes.
- Add the wine and cook until it has reduced by half.
- Add the marinara sauce and the basil, and bring the sauce to a simmer.
- Add the browned chicken, pushing each piece down in order to submerge it as much as possible in the sauce.
- Cover the pot and bring the stew to a simmer.
- Then reduce the heat to medium-low and simmer, covered, until the chicken is cooked through and tender, about 15 minutes.
- Season with salt and pepper to taste, if desired, and serve.
- Fat: 38.1g (before), 6.9g (after)
- Calories: 670 (before), 240 (after)
- Protein: 26g
- Carbohydrates: 12g
- Cholesterol: 95mg
- Fiber: 2g
- Sodium: 348mg
