It's a new year, and that means the majority of us have made a resolution to eat better. So let's kick off the year with a delicious and low fat recipe! Yes, you read that correctly. This chicken cacciatore dish is indeed low fat. Don't let the ingredient list scare you! There are a lot of different herbs and yummy things in this dish. As far as servings go, you will get 6 from this recipe. And thanks to the Better Homes and Gardens cook book for the great photo!
from the kitchen ofNew Better Homes and Gardens 75th Anniversary Cook Book
Ingredients
- 2 1/2 to 3 pounds of checken pieces (breast, halves, thighs, and drumsticks)
- 2 Tbsp olive oil
- 1 1/2 c. sliced mushrooms
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 - 14 1/2 oz can diced tomatoes, undrained
- 1 - 6 oz. can tomato paste
- 3/4 c. dry white wine (or 3/4 c. chicken or beef stock, if preferred. I use chicken stock for this dish but beef is also very tasty!)
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp dried thyme, crushed
- 1/4 tsp dried oregano, crushed
- 1/8 tsp black pepper
- 1 Tbsp fresh parsley
- hot cooked fettuccine or linguine (optional)
Directions
- Prepare the chicken by skinning it. Heat the olive oil in a 12-inch skillet on medium and cook the chicken for 15 minutes, or until light brown, turning to brown evenly. When the chicken is cooked, remove it from the skillet but keep the drippings in the pan. Set the chicken aside.
- Add mushrooms, onion, and garlic to the drippings in the skillet. Cook and stir about 5 minutes or until the vegetables are tender. Put the chicken back in the skillet.
- In a medium bowl combine the undrained tomatoes, tomato paste, wine or stock, sugar, salt, rosemary, thyme, oregano, and pepper. Pour this mixture over the chicken in the skillet. Bring to a boil and reduce the heat.
- Simmer uncovered for 30 to 35 minutes or until the chicken is no longer pink, turning once during cooking. Sprinkle with parsley. If desired, serve over hot cooked pasta.
