3 (8-ounce) bone-in chicken breast halves, skinned
1/8 teaspoon salt
1/4 teaspoon black pepper
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
How to Make It
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.
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.
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.