Chicken Cacciatore

January 12, 2012 – 6:49 pm

This is an iteration of my chicken cacciatore. It has a bit less chicken and even more veggies, making it even more weight loss friendly. We really enjoy this meal – a big bowl of tasty Italian stew, warming and satisfying for a chilly January evening.

Chicken Cacciatore
Serves 4

1.25 lb skinless, boneless chicken thighs, cut into quarters
kosher salt and black pepper
1 tbsp extra virgin olive oil, divided
1 medium yellow bell pepper, cored, seeded, and diced
2 cloves garlic, pressed
1 small bottle (187 ml) red wine (I used a merlot)
1 28-oz can large diced tomatoes
1 tsp dried thyme
1 tsp dried rosemary
1/8 tsp onion powder
1/8 tsp red pepper flakes
4 small zucchini (about 1 lb), halved lengthwise and sliced into 1/8 inch pieces
1 lb crimini mushrooms, quartered
1/8 cup pitted black olives (about 16 olives), halved (I used kalamata)

Season the chicken with salt and pepper. Heat 2 tsp of olive oil in a large heavy pot over medium high heat. Add the chicken pieces and cook 2-3 minutes on each side or until nicely browned.

Push the chicken to the sides of the pan and add the bell pepper and garlic, seasoning lightly with salt. Cook until the pepper softens, about 4 minutes. Deglaze the pan with the wine, scraping up any bits of chicken that stuck to the pan. Continue to cook until the wine is reduced to about 1/3 of its original volume, about 2 minutes.

Reduce the heat to medium and add the tomatoes, thyme, rosemary, onion powder, and red pepper flakes. Cook over medium heat for 5 minutes, stirring occasionally. Reduce the heat to low, cover the pot with a lid slightly ajar, and simmer for 20 minutes or until the chicken is cooked through and the flavors are nicely mingled.

While the stew simmers, heat the other 2 tsp of olive oil in a large skillet over medium high heat. Add the zucchini and mushrooms and season with salt and pepper. Sauté until they are tender and starting to brown, about 10 minutes. Add the olives and a pinch of dried thyme, and stir to combine.

Add the vegetable sauté to the stew and gently stir to combine. Simmer for a final 2-3 minutes to let the flavors meld.

Serve hot.

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