Chicken Cacciatore
Chicken CacciatoreThis chicken cacciatore, fragrant with herbs and filled with mushrooms in a simple tomato sauce, is especially good when accompanied with arborio rice.
  • 1 tablespoon olive oil, preferably extra-virgin
  • 1 large onion, sliced
  • 3 large carrots, sliced
  • 3/4 pound mushrooms, thickly sliced
  • 3 garlic cloves, minced
  • 1 fresh red chili pepper, minced, with some of the seeds
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary, crumbled
  • 1/4 teaspoon salt
  • 1/4 cup dry white wine or chicken broth (canned or homemade)
  • 1 can (16 ounces) whole tomatoes in puree
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 pound skinless, boneless chicken breast, cut into 1-inch chunks

1. In a Dutch oven or flameproof casserole, heat oil over medium-high heat. Stir in onion, carrots, mushrooms, garlic, chili pepper, black pepper, oregano, rosemary, and salt, and saute until vegetables are tender, four to six minutes; add wine a little at a time as pan gets dry.

2. Stir in tomatoes and tomato sauce, and bring to a simmer, breaking whole tomatoes up with a spoon. Reduce heat to medium-low, cover, and simmer 10 minutes stirring occasionally, to blend flavors.

3. Stir in chicken, cover, and simmer until chicken is cooked through, about 10 minutes.

Nutritional Information
Per serving: 290 calories, 5.8g total fat, 1g saturated fat, 3.1g monounsaturated fat, .8g polyunsaturated fat, 5.4g dietary fiber, 32g protein, 30g carbohydrate, 66mg cholesterol, 435mg sodium.
Good source of: beta-carotene, fiber, lycopene, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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