Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 4 boneless, skinless chicken thighs (about 4 ounces each); Salt and freshly ground black pepper; 1/2 tablespoon extra-virgin olive oil; One 8-ounce package sliced button mushrooms; 1 large green bell pepper, seeded and cut into large dice; 1/2 cup dry red wine; 1 3/4 cups Roccos How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce; 1/2 cup fresh basil, roughly chopped

8 ingredients

20 steps

Ingredients

4 boneless, skinless chicken thighs (about 4 ounces each)
Salt and freshly ground black pepper
1/2 tablespoon extra-virgin olive oil
One 8-ounce package sliced button mushrooms
1 large green bell pepper, seeded and cut into large dice
1/2 cup dry red wine
1 3/4 cups Roccos How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
1/2 cup fresh basil, roughly chopped

Directions

1

Heat a Dutch oven over medium heat.
2

Season the chicken with salt and pepper to taste.
3

When the pot is hot, add the olive oil.
4

Add the chicken and sear it on both sides until it is golden brown, about 4 minutes.
5

Transfer the chicken to a plate and set it aside.
6

Add the mushrooms and bell peppers to the Dutch oven.
7

Season the vegetables with salt and pepper, and cook until they have softened a little bit, about 8 minutes.
8

Add the wine and cook until it has reduced by half.
9

Add the marinara sauce and the basil, and bring the sauce to a simmer.
10

Add the browned chicken, pushing each piece down in order to submerge it as much as possible in the sauce.
11

Cover the pot and bring the stew to a simmer.
12

Then reduce the heat to medium-low and simmer, covered, until the chicken is cooked through and tender, about 15 minutes.
13

Season with salt and pepper to taste, if desired, and serve.
14

Fat: 38.1g (before), 6.9g (after)
15

Calories: 670 (before), 240 (after)
16

Protein: 26g
17

Carbohydrates: 12g
18

Cholesterol: 95mg
19

Fiber: 2g
20

Sodium: 348mg