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Nutrition Facts
Serving Size 437 g
(Approx. 10 Servings)
Amount Per Serving
Calories 450 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 170 mg 57%
Sodium 820 mg 34%
Total Carbohydrate 31 g 10%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 40 g
Vitamin A 20% Iron 25%
Vitamin C 50% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken Cacciatore
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
10  People


Recipe makes 10 Servings

4 Lb Pick of the Chick Chicken Parts
1 large white onion
1 large red bell pepper
3/4 cup(s) Delallo Picante Green Olives, coarsely chopped
6 garlic
1/8 Tsp kosher salt
1/8 Tsp H-E-B Black Pepper
1 1/2 cup(s) H-E-B Baker's Scoop All Purpose Flour
2 Tbsp H-E-B 100% Pure Olive Oil
8 Oz mushrooms, sliced
1 1/2 cup(s) Concha Y Toro Cabernet Merlot
28 Oz H-E-B Crushed Tomatoes
15 Oz H-E-B Tomato Sauce
1 Central Market Organic Bay Leaf
2 Tsp Central Market Organics Thyme
2 Tsp McCormick Oregano Ground
2 Tsp McCormick Basil Leaves
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Coarsely chop onion, bell pepper and olives.
Set olives aside.
Chop garlic very finely to mince.
Cut chicken breasts in half lengthwise.
Season chicken pieces generously with salt and pepper.
Place flour in a 1-gallon sealable plastic bag; shake chicken pieces (a few at a time) in flour to coat.
Shake off excess flour.
Heat oil in a 6-quart stockpot or Dutch oven over Medium-High heat.
Brown chicken in 2 batches, 4-5 minutes per side, until golden.
Remove chicken to a plate.
Add oil to pot between batches if needed.
Saute onion, bell pepper, garlic and mushrooms 5 minutes.
Add wine; stir to scrape bits from bottom of pot.
Add tomatoes, tomato sauce, bay leaf, spices and olives; stir to blend.
Add chicken pieces to pot and push to immerse in liquid.
Reduce heat to Low, cover and simmer 30 minutes until internal temperature of chicken reaches 170°F.
Stir in 1 teaspoon each salt and coarse ground black pepper.



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