More From Oxmoor House
Amount per serving
- Calories: 296
- Fat: 7.9g
- Saturated fat: 1.5g
- Protein: 39.2g
- Carbohydrate: 13.5g
- Fiber: 2.5g
- Cholesterol: 111mg
- Iron: 5.5mg
- Sodium: 637mg
- Calcium: 95mg
- 4 chicken thighs (about 1 pound 2 ounces), skinned
- 3 (8-ounce) bone-in chicken breast halves, skinned
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 2 teaspoons olive oil
- 1 1/4 cups chopped onion
- 1 cup chopped red bell pepper
- 4 garlic cloves, minced
- 2/3 cup dry white wine or fat-free, less-sodium chicken broth
- 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
- 1/3 cup pitted kalamata olives
- 1/2 cup fat-free, less-sodium chicken broth
- 2 teaspoons chopped fresh rosemary
- 1. Sprinkle chicken with salt and black pepper; coat both sides of chicken with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan.
- 2. Add onion, bell pepper, and garlic to pan; sauté over medium-high heat 5 minutes. Add chicken and wine to pan. Bring to a boil; reduce heat. Simmer 7 minutes or until wine almost evaporates, turning chicken and stirring occasionally.
- 3. Add tomatoes and remaining ingredients; bring to a boil. Cover; reduce heat. Simmer 20 minutes or until chicken is done. Place chicken on a platter; keep warm. Bring tomato mixture to a boil; boil 7 minutes or until sauce reduces moderately. Spoon sauce over chicken.
- Note: If buying only one cut of chicken, use 5 bone-in chicken breast halves, skinned, or 10 skinned chicken thighs.
- Cacciatore (kah-chuh-TOR-ee) refers to a dish that's prepared in the "hunter's style." Differing legends revolve around this dish--some say the dish was cooked for the hunter as a send-off before a hunt; others believe the dish was created with the hunting bounty.
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