I haven't made this in a very long time. It used to be one of my very favorite pasta dishes. I learned how to make this when I was in college, working in a little cozy Italian restaurant, the Rome Inn, in Austin, TX. Don't think the Rome Inn is still there, however. I no longer server this on real spaghetti. But I do cook up a little Dreamfields pasta for my husband and just eat my serving of chicken with lots of the sauce on top. The red wine really makes this dish, but you will have to leave the red wine out if still on Induction.
This is one of the dishes I made him before we got married! He tells me me often it and my shrimp curry cinched the proposal.
As I prepared it this week, it dawned on me I have not yet included this long-time favorite on my website. So here ya go! This one only take about an hour from start to finish to get on the table, so that’s always nice. This recipe is not suitable for Induction unless you leave out the red wine. But it just won’t be classic cacciatore without it, in my opinion.
INGREDIENTS:
1 chicken breast, (mine weighed 7 oz) deboned, cut into 3 slices
1 large chicken thigh
1 large drumstick
2 T. olive oil
4 oz. sliced onion
1 medium green bell pepper, sliced
1 can sliced mushrooms (or 4 fresh mushrooms sliced)
1 clove minced garlic
3/4 c. chicken broth, low sodium
¼ tsp. salt
1/8 tsp. black pepper
1 can (14.5 oz) diced or crushed tomatoes
¼ c. red wine
DIRECTIONS: Cut up the breast into 3 pieces, the thigh into two. Heat 1 T. of the oil in a non-stick skillet and brown all the pieces well on all sides. Remove the chicken temporarily to a platter. Add remaining oil and saute onion and bell pepper a few minutes. Add all remaining ingredients to skillet, stir and replace chicken pieces into the skillet. Cover and simmer about 45 minutes or until the largest chicken pieces are fully done. If it isn’t cooked down enough to be fairly thick on its own (tomatoes will vary in water content), I would thicken it a bit with a light sprinkle of your favorite thickener and simmer, stirring for a few more minutes before serving. This is traditionally served on spaghetti, but I usually just serve it by itself or with sauteed eggplant as shown above. My husband, not fully low-carbing, eats a piece of crusty Italian bread with his.
NUTRITIONAL INFO: Makes 4 servings each containing:
274 calories
13.23 g fat
8.83 g carbs, 2.33 g fiber, 6.5 g NET CARBS
26 g protein
741 mg sodium
346 mg potassium
29.5% RDA phosphorous, 35% Vitamin B6, 46% C, 26% iron, 10% magnesium, 67% niacin, 14% riboflavin, 39% selenium, 10% thiamin, 20% zinc
Chicken Cacciatore
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