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.

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


  • Prep

  • Ready In

  1. 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.
  2. In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally.
  3. 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.
  4. 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.
  5. To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.

Nutrition information

  • 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
profile image
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.
More Reviews