Chicken Cacciatore "Pronto"

Chicken Cacciatore Pronto Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
"I took the classic theme of chicken cacciatore (which is usually made with a whole chicken) and re-created it with a minimum of ingredients and cooking time. The result is lots of flavor from using only chicken thighs and a base layer of seasoning from dried porcini mushrooms--a perfect weeknight or 'everyday' meal." - Michael Chiarello

Yield:

4 servings (serving size: 2 chicken thighs and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 1.7 g
Monofat 3.7 g
Polyfat 1.8 g
Protein 33.6 g
Carbohydrate 11.7 g
Fiber 3.5 g
Cholesterol 115 mg
Iron 5.7 mg
Sodium 771 mg
Calcium 31.6 mg

Ingredients

1 (1/2-ounce) package dried porcini mushrooms
1 cup hot water
2 teaspoons olive oil
8 skinless, boneless chicken thighs (about 1 pound)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
3 tablespoons minced fresh parsley, divided
3/4 cup canned crushed tomatoes
1/2 cup fat-free, less-sodium chicken broth
1/2 cup water

Preparation

Combine mushrooms and hot water in a bowl; cover and let stand 30 minutes. Remove mushrooms with slotted spoon. Finely chop mushrooms; set aside. Strain the soaking liquid into a bowl through a sieve lined with cheesecloth or paper towels. Discard solids; reserve soaking liquid.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Reduce heat to medium. Add garlic to pan; cook 2 minutes or until golden, stirring constantly. Add 2 tablespoons parsley; cook 30 seconds, stirring constantly. Add chopped mushrooms; cook 30 seconds, stirring constantly. Stir in the reserved soaking liquid, tomatoes, broth, and water; bring to a simmer. Return chicken to pan, and reduce heat to low. Cover and cook for 10 minutes or until the chicken is done.

Remove chicken; keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Spoon sauce over chicken; sprinkle with 1 tablespoon parsley.

Michael Chiarello,

Cooking Light

October 2003
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