Easy Chicken Cacciatore
Servings: 4
Ingredients:
Easy Chicken Cacciatore
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 298 |
| pro | 26 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 21 g |
| fibre | 4 g |
| chol | 95 mg |
| sodium | 743 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 32% |
| vit A | 10% |
| vit C | 98% |
| folate | 18% |
-
8 boneless skinless chicken thighs
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) vegetable oil
1 onion, diced
2 cloves garlic, minced
1 sweet green pepper, chopped
1 tsp (5 mL) dried Italian herb seasoning
1 can (28 oz/796 mL) diced tomatoes
1/2 cup (125 mL) sodium-reduced chicken stock
1/3 cup (75 mL) tomato paste
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Toss 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.
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.
Additional Information
- Tip: Keep a few extra dollars in your pocket by buying bone-in chicken thighs and removing the skin; cook for 40 minutes.
Source
Canadian Living Magazine: February 2007
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