Monday, January 9, 2017

3 Step Chicken Cacciatore

Happy new year, everyone! I’m posting today to help everyone with their new year’s resolutions--at least the diet related ones. Diet food can be a drag. Bland, or uninspiring, sometimes even downright unsatisfying. Chicken Cacciatore is none of those things! It is a hearty, satisfying peasant dish. More of a concept, really; endlessly customizable, the word Cacciatore simply means “catch.” So it was a stew or a roast made from not only the hunter’s spoils, but also the vegetables one had laying around one’s pantry. That being said, in America Cacciatore (which almost always features chicken) is thought of as something of a specific dish. There are always bell peppers of some kind, and usually tinned tomatoes, mushrooms and/or olives.

Since I've been obsessed with my calorie counting app (especially since the new year) and since you can input your own recipes, I know exactly how many calories this hearty stew is per serving: 337. An excellent number, considering how filling it is.

As i mentioned above, this is a dish that is highly customizable. As such, this recipe is just a jumping off point. Make this dish however you want it to be, however your family likes it. I hope you enjoy my version of it, but don’t be afraid to experiment.

I've made this stew in both my dutch oven and my crockpot. I've used a Dutch oven in this recipe because I find more people have a dutch oven than a crock pot. To cook it in a crock pot simply transfer the sauteed veggies to the bottom of the crock pot between steps 2 & 3. Cook in the crock pot for 3 hours on high or 6 hours on low.

Chicken Cacciatore

Serves 8

3 - 3.5 lbs boneless skinless chicken thighs
1 (28 oz) can chopped tomatoes
2 cups low sodium chicken stock
1/2 cup olives
2 medium green peppers, cut into strips
2 medium orange peppers, cut into strips
8 ounces sliced mushrooms
3 Tablespoons olive oil
1 small yellow onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
Salt, to taste
Pepper, to taste

1. In a Dutch oven or heavy bottomed stock pot over medium heat, saute onions, and peppers in olive oil until they begin to soften.
2. Add garlic, oregano and basil and cook for an additional minute.
3. Add chicken, tomatoes, chicken stock, bay leaf and olives. Season with salt and pepper. Bring stew to a gentle boil, cover and reduce heat to low. Simmer, covered, for 90 minutes.

Serve over pasta (we've tried rigatoni and gemelli, with the latter bring our favorite).

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