Posted on by Cary Gersh

Martha Stewart Chicken Cacciatore

Martha Stewart Chicken Cacciatore
Serves 6
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4610 calories
360 g
1211 g
126 g
480 g
32 g
4134 g
2242 g
48 g
0 g
76 g
Nutrition Facts
Serving Size
4134g
Servings
6
Amount Per Serving
Calories 4610
Calories from Fat 1130
% Daily Value *
Total Fat 126g
194%
Saturated Fat 32g
160%
Trans Fat 0g
Polyunsaturated Fat 28g
Monounsaturated Fat 48g
Cholesterol 1211mg
404%
Sodium 2242mg
93%
Total Carbohydrates 360g
120%
Dietary Fiber 31g
126%
Sugars 48g
Protein 480g
Vitamin A
47%
Vitamin C
1283%
Calcium
62%
Iron
185%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. One-and-a-half 3-pound chickens, cut into 12 pieces
  2. 1 tablespoon extra-virgin olive oil
  3. 1 1/2 pounds cremini mushrooms or white mushrooms, quartered
  4. 2 large onions, sliced 1/4 inch thick
  5. 2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick
  6. 4 garlic cloves, smashed
  7. 1/2 cup dry red wine
  8. One 28-ounce can crushed Italian tomatoes
  9. One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  10. 3/4 pound linguine
  11. Coarse salt
  12. 1/4 cup chopped fresh basil or flat-leaf parsley (optional)
Instructions
  1. Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.
  2. Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.
  3. In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.
  4. Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.
Notes
  1. http://www.marthastewart.com/recipe/chicken-cacciatore#ixzz1HAfLYSvB
beta
calories
4610
fat
126g
protein
480g
carbs
360g
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