Fennel, Porcini And Chicken Cacciatore Recipe

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Nutrition per serving    (USDA % daily values)
CAL
292
FAT
33%
CHOL
71%
SOD
32%

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Ingredients for 8 servings

2 tablespoons tomato paste

1 large onion, halved and thinly sliced

1 tablespoon minced fresh rosemary

3/4 cup dry white wine

3 tablespoons red-wine vinegar

2 green Italian frying peppers (Cubanelles) or 1 large green bell pepper, seeded and cut into rings

2 teaspoons freshly grated orange zest

1 cup boiling water

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

1 large fennel bulb (1 pound), trimmed, halved, cored and thinly sliced

1/2 ounce dried porcini mushrooms

12 boneless, skinless chicken thighs (about 3 pounds), trimmed of fat

1 teaspoon fresh thyme leaves

1 teaspoon salt

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