Inspired by sunny Italy, our flavourful chicken cacciatore is rich with herbs and spices that are both healthy and savoury. Whether it's served over pasta or on its own, this Italian dish is sure to please your taste buds.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2007
- 8 boneless skinless chicken thighs
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 onion diced
- 2 cloves garlic minced
- 1 sweet green pepper chopped
- 1 teaspoon dried Italian herb seasoning
- 1 can diced tomatoes
- 1/2 cup sodium-reduced chicken stock
- 1/3 cup tomato paste
- 2 tablespoons chopped fresh parsley
MethodToss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan.
Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil.
Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley.
Nutritional facts Per serving: about
- Sodium 743 mg
- Protein 26 g
- Calories 298.0
- Total fat 13 g
- Cholesterol 95 mg
- Saturated fat 2 g
- Total carbohydrate 21 g
- Iron 32.0
- Folate 18.0
- Calcium 9.0
- Vitamin A 10.0
- Vitamin C 98.0