Healthy and spicy Chicken cacciatore recipe

Total Time

30 min

Preparation Time

10 min

Cooking Time

20 min

692

Ingredients (4 Servings)

  • 1/4 cup (60ml) olive oil
  • 6 chicken drumsticks
  • 6 chicken thighs
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled, chopped
  • 150g sliced pancetta, chopped
  • 3 garlic cloves, crushed
  • 125g button mushrooms, sliced
  • 100ml dry white wine
  • 710g jar tomato pasta sauce
  • 1 bay leaf
  • 1 tbs balsamic vinegar
  • 1 tbs chopped rosemary
  • 150ml chicken stock
  • 1 cup pitted kalamata olives
  • Chopped flat-leaf parsley, to garnish

Directions

  • Heat oil in a large heavy-based saucepan over medium-high heat. Add chicken pieces and cook, in batches, until browned all over. Remove and set aside. Add onion, celery, carrot and pancetta to pan and cook over low heat for 5 minutes until onion softens. Add garlic and mushrooms and cook for a further minute.
  • Return chicken to pan, add wine and simmer 1-2 minutes. Add sauce, bay leaf, vinegar, rosemary and stock. Bring to the boil, then reduce heat to low and cook, covered, for 20 minutes, stirring occasionally. Add olives and cook for a further 10 minutes.
  • Remove chicken and bay leaf, then reduce sauce over high heat for 5 minutes. Divide chicken and sauce among 6 plates and serve topped with parsley.

Nutrition

Per serving:
  • Calories:- 178
  • Fat:- 4 g
  • Cholesterol:- 15 mg
  • Sodium:- 45 mg
  • Carbohydrate:- 74 g
  • Fiber:- 7 g
  • Protein: 40 g