Kitchen Cacciatore

cacciatore

Mains | March 31, 2016 | By

As a kid you probably called it Kitchen Cacciatore too.

One of my absolute favorite dishes my mom would make when I was a kid was Chicken Cacciatore. I used to call it “Kitchen Cacciatore” and the name just stuck. Her recipe was a simple one that she got from Weight Watchers way back in the day.

Every time I have this dish the distinct flavor brings me back to earlier days.

What I remember most is that this combination of chicken, tomato and spices served with white rice was my kryptonite – I would eat the entire batch at dinner until there was none left.

Last night I made a higher end version of this amazing dish and as predicted, there where NO leftovers! Served with cauliflower mash in leu of the traditional white rice and some broccoli rabe and there where clean plates all around. 

Kitchen Cacciatore
Serves 5
A Chicken Cacciatore that will bring you back to childhood.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
586 calories
17 g
313 g
28 g
59 g
7 g
465 g
1767 g
8 g
0 g
19 g
Nutrition Facts
Serving Size
465g
Servings
5
Amount Per Serving
Calories 586
Calories from Fat 251
% Daily Value *
Total Fat 28g
43%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 313mg
104%
Sodium 1767mg
74%
Total Carbohydrates 17g
6%
Dietary Fiber 4g
16%
Sugars 8g
Protein 59g
Vitamin A
40%
Vitamin C
87%
Calcium
10%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 chicken thighs - skins removed and fat trimmed. Substitute in some breasts if you like white meat.
  2. 1 tablespoon each fresh ground salt and pepper. More to taste.
  3. 3 tablespoons olive oil
  4. 1 large red bell pepper, chopped (I used a mix of red and orange peppers)
  5. 1 onion, chopped (I used leeks as an option - about a 1.5 cups)
  6. 1/2 cup fresh fennel, chopped.
  7. 1 cup fresh baby bella mushrooms - quartered.
  8. 3 garlic cloves, finely chopped.
  9. 3/4 cup dry white wine
  10. 2 cups fresh cherry or marzano cherry tomatoes - chopped with juices
  11. 3/4 cup reduced-sodium chicken broth
  12. 2.5 tablespoons drained capers
  13. 2 tablespoons fresh oregano leaves - chopped
  14. 1/4 cup coarsely chopped fresh basil leaves
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
  3. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches.
  4. Transfer the chicken to a plate and set aside.
  5. Add the bell pepper, onion, fennel and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
  6. Add the wine and simmer until reduced by half, about 3 minutes.
  7. Add the tomatoes with their juice, chicken broth, capers, oregano, basil and mushrooms.
  8. Place the chicken single layer in a 8x10 baking dish.
  9. Cover chicken with veggies, herbs and liquid from the pan.
  10. Place in 400 degree oven for 30 minutes.
  11. Serve the chicken over mashed cauliflower spooning the juices and veggies over the top.
Notes
  1. You can braise the chicken on the stove top on med high heat for 30 minutes if you start with a large dutch oven when making this recipe.
  2. 1 - 28oz can of whole san marzano tomatoes can also be used in place of fresh.
  3. This recipe assumes 2 pieces each but as I mentioned you may need to add more chicken or less people as this is soooo good.
Adapted from Giada De Laurentiis
beta
calories
586
fat
28g
protein
59g
carbs
17g
more
Adapted from Giada De Laurentiis
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
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Sauteed Baby Bok Choi

baby bok choi

Recipes, Sides | March 13, 2016 | By

I fell in love with Baby Bok Choi from my first taste. I’ve modeled this recipe after a local asian restaurant’s version that made my first impression of this veggie – a real keeper and a great low carb side dish.

I make this side about once a week when I can find Baby Bok Choi at its freshest. My local Big Y or the Fresh Market are my go-to sources for the most consistent quality. Konnichiwa!

Sauteed Baby Bok Choi
Serves 2
A simple asian inspired side dish
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Prep Time
10 min
Cook Time
11 min
Total Time
20 min
Prep Time
10 min
Cook Time
11 min
Total Time
20 min
170 calories
3 g
9 g
17 g
2 g
4 g
78 g
164 g
1 g
0 g
13 g
Nutrition Facts
Serving Size
78g
Servings
2
Amount Per Serving
Calories 170
Calories from Fat 152
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 9mg
3%
Sodium 164mg
7%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 2g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large clove of garlic - thinly sliced
  2. 1/2 lb baby bok choi - about 4 small heads
  3. 1/2 cup chicken stock
  4. 1 tbsp EV olive oil
  5. 1/2 tbsp EV butter
  6. 1 tbsp toasted sesame oil
  7. fresh ground salt and pepper
Instructions
  1. Cut off bottom stem of each baby bok choi head and rinse.
  2. Saute garlic in olive and sesame oil until golden. Then add butter.
  3. Add baby bok choi and saute on medium for 8 minutes till tender.
  4. Add salt and pepper.
  5. Add chicken stock and reduce by half for about 3 minutes.
  6. Serve hot.
beta
calories
170
fat
17g
protein
2g
carbs
3g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/