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Chicken Cacciatore Recipe


A healthy Chicken Cacciatore Recipe - the famous Italian hunters stew is a really great and classic Mediterranean dish, but we think it's a bit too heavy and calorific for today's modern tastes.
So we've given it our own special treatment which aims to cut out a lot of the fat and calories, while retaining all the wonderful flavours and aromas.
This dish, or something very similar can be found all around the Mediterranean with the French Chicken Chasseur and the Spanish Pollo Casero being just two examples.
In Italy, especially in the south, they tend to use red wine instead of white, but we're sticking to the white in the interests of lightness.


Mediterranean - Italian Chicken Cacciatore Recipe

A Healthy Living RecipeThis great recipe qualifies for our healthy  living seal of approval. Fresh - skinless     chicken meat (use organic if you can)       vegetables and health giving Spices.      

Weight Watchers Logo
  7 ProPoints Per Person

Chicken Cacciatore Recipe Ingredients - Serves 4
  • One whole chicken of about 2-1/2 lb./1.2k. Skinned and chopped into 10 pieces.
  • 1 cup/220g. of canned tomatoes - drained and whizzed in a food processor.
  • 1 Onion coarsely chopped.
  • 1 Red bell pepper coarsely chopped.
  • 3 Plump cloves of garlic - bashed and chopped.
  • 2 heaped teaspoons of capers - drained.
  • A handfull of black olives.
  • A handful of fresh herbs - we use thyme, rosemary and oregano.
  • Three or four bay leaves and a good sized dried chilli.
  • A good glass of dry white wine.
  • The same of chicken stock - or use a cube and water.
  • Good Olive oil for frying.
  • Salt and freshly ground black pepper.

Weight Watchers Logo
  7 ProPoints Per Person

New Feature: Printer Friendly Recipe Pages for your convenience.
Method
  1. Season the chicken pieces with salt and black pepper and leave to rest for ten minutes.
  2. In a large non stick fry pan , brown the chicken on all sides in some olive oil - then move them into an earthenware cazuela, or a casserole dish with a lid.
  3. Now - in the same pan fry off the onions and red pepper, until nicely caramelized. 
  4. Then - reduce the heat and add the garlic - cook for a further 2 minutes. Add the herbs, bay, stock, wine, capers and olives and bring to the boil. Season.
  5. Pour this mixture over the chicken in the casserole dish and put on the lid, or the earthenware cazuela and cover tightly with kitchen foil.
  6. Cook in a preheated oven at 180ºc/350ºf. for one hour.
  7. OK - bring it out of the oven and let it rest for ten minutes, remove the foil and serve.

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