A classic Italian meal, this Chicken Cacciatore recipe is full of vegetables and herbs, making it both hearty and healthy. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Sprinkle chicken with salt and pepper. In a very large ovenproof skillet with a lid heat oil over medium heat. Add chicken; cook about 10 minutes or until light brown, turning once. Remove chicken from skillet; set aside. Drain, reserving 1 tablespoon of the drippings.

  • To prepare the sauce: in the same skillet cook mushrooms, onions, and garlic in the reserved 1 tablespoon drippings for 6 to 8 minutes or until tender. Stir in wine and tomato paste. Cook and stir for 1 to 2 minutes or until most of the liquid has evaporated. Stir in undrained tomatoes, thyme, and bay leaf. Arrange chicken pieces on top of the tomato mixture. Bring to boiling.

  • Bake chicken in covered skillet for 25 to 30 minutes or until no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks).

  • Remove chicken from skillet; keep warm. Discard bay leaf. Bring tomato-mushroom mixture to simmering over medium-high heat. In a small bowl combine the cold water and cornstarch. Whisk cornstarch mixture into tomato-mushroom mixture. Return to boiling; reduce heat. Simmer, uncovered, about 1 minute more or until thickened and bubbly.

  • Serve mushroom-tomato mixture over chicken. Drizzle with lemon juice. Serve with parsley sprigs and, if desired, lemon wedges.

Nutrition Facts

219 calories; total fat 5.8g 9% DV; saturated fat 1.2g; cholesterol 76mg 25% DV; sodium 364mg 15% DV; potassium 614mg 17% DV; carbohydrates 12.7g 4% DV; fiber 2.1g 8% DV; sugar 6g; protein 25.9g 52% DV; exchange other carbs 1; vitamin a iu 318IU; vitamin c 15mg; folate 28mcg; calcium 55mg; iron 2mg; magnesium 42mg.