Chicken Cacciatore ~ My Recipes Book

Chicken Cacciatore

MAKES: 4 servings

SERVING SIZE: 2 pieces chicken with 1-2/3 cups vegetable sauce mixture each

CARB GRAMS PER SERVING: 30

Ingredients

1/3 cup all-purpose flour

2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)

1/4 teaspoon kosher salt or sea salt

1/8 teaspoon freshly ground black pepper

2 tablespoons olive oil

4 small carrots, peeled and cut crosswise into thirds

3 stalks celery, cut crosswise into quarters

1 medium onion, coarsely chopped

8 cloves garlic, peeled and thinly sliced

1/4 cup tomato paste

1 cup reduced-sodium chicken broth

1 cup dry red wine or cranberry juice

2 tablespoons white wine vinegar

6 medium plum tomatoes, coarsely chopped

1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

2 tablespoons freshly grated Parmesan cheese

2 tablespoons snipped fresh flat-leaf parsley

Directions

1. Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess.

2. In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally.

3. Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.

4. Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.

5. To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley

Nutrition Facts:

Servings Per Recipe: 4 ,Calories: 407,Protein(gm): 32,Carbohydrate(gm): 30,Fat, total(gm): 13,Cholesterol(mg): 109,Saturated fat(gm): 3,Monosaturated fat(gm): 7,Polyunsaturated fat(gm): 2,Dietary Fiber, total(gm): 6,Sugar, total(gm): 11,Vitamin A(IU): 118,Vitamin C(mg): 34,Thiamin(mg): 0,Riboflavin(mg): 0,Niacin(mg): 10,Pyridoxine (Vit. B6)(mg): 1,Folate(µg): 85,Cobalamin (Vit. B12)(µg): 0,Sodium(mg): 600,Potassium(mg): 1217,Calcium(DV %): 121,Iron(DV %): 4

**Recipe from diabeticlivingonline.com

Posted in: Chicken Menus