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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Prep: 12 minutes; Cook: 54 minutes Ingredients:
4 chicken thighs (about 1 pound 2 ounces), skinned |
3 (8-ounce) bone-in chicken breast halves, skinned |
1/8 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Note: If buying only one cut of chicken, use 5 bone-in chicken breast halves, skinned, or 10 skinned chicken thighs.
5. 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.
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