Kitchen Cacciatore

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

2016-03-29 11:11:57

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

2929 calories

86 g

1566 g

140 g

294 g

33 g

2327 g

8836 g

42 g

0 g

94 g

Nutrition Facts

Serving Size

2327g

Servings

5

Amount Per Serving

Calories 2929

Calories from Fat 1257

% Daily Value *

Total Fat 140g

216%

Saturated Fat 33g

165%

Trans Fat 0g

Polyunsaturated Fat 24g

Monounsaturated Fat 70g

Cholesterol 1566mg

522%

Sodium 8836mg

368%

Total Carbohydrates 86g

29%

Dietary Fiber 20g

79%

Sugars 42g

Protein 294g

Vitamin A

201%

Vitamin C

434%

Calcium

49%

Iron

120%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

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.

By Adam Levy

Adapted from Giada De Laurentiis

beta

calories

2929

fat

140g

protein

294g

carbs

86g

more

Adapted from Giada De Laurentiis

EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

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