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Easy Chicken Cacciatore
Easy Chicken Cacciatore
1 Review
From: Diabetic Living Magazine
Fresh veggies and herbs spice up this tasty one-pot chicken that's easy to prepare for company or even on a busy weeknight.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ⅓ cup all-purpose flour
- 2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)
- ¼ teaspoon kosher salt or sea salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 small carrots, peeled and cut crosswise into thirds
- 3 stalks celery, cut crosswise into quarters
- 1 medium onion, coarsely chopped
- 8 cloves garlic, peeled and thinly sliced
- ¼ cup tomato paste
- 1 cup reduced sodium chicken broth
- 1 cup dry red wine or cranberry juice
- 2 tablespoons white wine vinegar
- 6 medium plum tomatoes, coarsely chopped
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons snipped fresh flat-leaf parsley
Preparation
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Prep
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Ready In
- Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess.
- In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally.
- Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.
- Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.
- To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.
- Serving size: 2 pieces chicken with 1⅔ cups vegetable sauce mixture
- Per serving: 407 calories; 13 g fat(3 g sat); 6 g fiber; 30 g carbohydrates; 32 g protein; 99 mcg folate; 109 mg cholesterol; 11 g sugars; 12,120 IU vitamin A; 35 mg vitamin C; 123 mg calcium; 4 mg iron; 600 mg sodium; 1,217 mg potassium
- Nutrition Bonus: Vitamin A (242% daily value), Vitamin C (58% dv), Folate (25% dv), Iron (22% dv)
- Carbohydrate Servings: 2
- Exchanges: 2½ vegetable, 1 other carb, 4 lean meat, 2 fat
Reviews 1
November 27, 2018
By: Kayla
I added a lot more pepper than it called for at the end. I also used a can of drained petite diced tomatoes instead of fresh plum tomatoes since we're not big tomato chunk fans. Husband and I both enjoyed it.
