Recipe Image

One Skillet Chicken Cacciatore

  • 40 m
  • 1 h 5 m
Diabetic Living Magazine
“A classic Italian meal, this Chicken Cacciatore recipe is full of vegetables and herbs, making it both hearty and healthy.”


    • 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 tablespoon olive oil
    • 3 cups sliced fresh mushrooms (8 ounces)
    • 1½ cups chopped onions (3 medium)
    • 2 cloves garlic, minced
    • ½ cup dry red wine or reduced-sodium chicken broth
    • 2 tablespoons tomato paste
    • 1 (14.5 ounce) can stewed tomatoes, undrained
    • 1 tablespoon finely snipped fresh thyme or 1 teaspoon dried thyme, crushed
    • 1 bay leaf
    • 3 tablespoons cold water
    • 1 tablespoon cornstarch
    • 1 tablespoon lemon juice
    • Fresh flat-leaf Italian parsley sprigs
    • Lemon wedges (optional)


  • 1 Preheat oven to 350°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.
  • 2 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.
  • 3 Bake chicken in covered skillet for 25 to 30 minutes or until no longer pink (170°F for breasts, 180°F for thighs and drumsticks).
  • 4 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.
  • 5 Serve mushroom-tomato mixture over chicken. Drizzle with lemon juice. Serve with parsley sprigs and, if desired, lemon wedges.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019