Chicken Cacciatore Sicilian-Style

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Chicken Cacciatore Sicilian-StyleRecipe
Photo: Becky Luigart-Stayner
For this classic Italian chicken dish, simmer chicken pieces in a hearty mixture of onion, tomato, and celery flavored with capers, olives and fresh herbs and serve over pasta.
8 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick, 1/2 cup sauce, and 1 cup pasta)

Ingredients

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2 tablespoons olive oil, divided
4 (6-ounce) skinned chicken breast halves
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about 1 pound), skinned
2 cups chopped onion
4 garlic cloves, minced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup red wine vinegar
1/4 cup sliced green olives
1/4 cup capers
1 tablespoon sugar
Dash of ground red pepper
1 (28-ounce) can Italian-style tomatoes, undrained and chopped
2 bay leaves
8 cups hot cooked macaroni or cavatappi (about 12 ounces uncooked spiral-shaped pasta)
Parsley sprigs (optional)

Preparation

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts to pan, and sauté for 1 to 2 minutes on each side or until the chicken is lightly browned. Remove chicken breasts from pan. Add 1 1/2 teaspoons oil and remaining chicken, and sauté for 1 to 2 minutes on each side or until chicken is lightly browned. Remove chicken from pan.

Heat 1 tablespoon oil in pan. Add onion and garlic, and sauté for 5 minutes. Add celery, and sauté 5 minutes. Add basil and next 8 ingredients (basil through bay leaves). Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta, and garnish with parsley sprigs, if desired.

Created date

October 1999

Nutritional Information

Calories 406
Caloriesfromfat 18 %
Fat 8.3 g
Satfat 1.6 g
Monofat 3.9 g
Polyfat 1.6 g
Protein 37.9 g
Carbohydrate 43.6 g
Fiber 3 g
Cholesterol 99 mg
Iron 4 mg
Sodium 663 mg
Calcium 79 mg