Title: Chicken cacciatore - cooking light
 Categories: Poultry, Main dish, Low-fat
      Yield: 6 Servings
 
    1/4 ts Black pepper
    1/8 ts Salt
      6    Chicken thighs, skinned
      1 ts Olive oil
      1 c  Sliced fresh mushrooms
    1/2 c  Chopped onion
      2    Garlic cloves, minced
    3/4 c  Red wine (Pinot Noir)
    1/2 ts Dried oregano
    1/4 ts Crushed red pepper
      2 cn Plum tomatoes, (14-1/2 oz)
           -undrained and chopped
      6 c  Hot cooked vermicelli
           Fresh oregano sprigs (opt.)
 
  Directions: Sprinkle black pepper and salt over chicken thighs, and
  set aside. Heat the olive oil in a large nonstick skillet over medium
  heat. Add chicken thighs, and cook 7 minutes on each side or until
  lightly browned.
  
  Remove the chicken thighs from skillet; cover and set aside. Add
  mushrooms, onion, and garlic to skillet; saute over medium heat 5
  minutes. Add wine and next 3 ingredients; bring to a boil. Cook 10
  minutes or until sauce is slightly thickened, stirring occasionally.
  
  Return the chicken thighs and juices from chicken to skillet; cover
  and cook for 5 minutes. Uncover; turn chicken over, and cook an
  additional 10 minutes or until the chicken is done. Serve over hot
  vermicelli. Garnish with fresh oregano sprigs, if desired.
  
  Nutritional Info: CALORIES 336 (15% from fat); PROTEIN 25.7g; FAT
  5.5g (sat 1.2g, mono 1.8g, poly 1.5g); CARB 45.4g; FIBER 3.5g; CHOL
  75mg; IRON 4mg; SODIUM354mg; CALC 64mg