Lighter chicken cacciatore

Lighter chicken cacciatore

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(19 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4
The classic Italian 'hunter's stew' gets a healthy makeover, with low-fat chicken breasts, prosciutto and a rich herby tomato sauce

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal262
  • fat6.2g
  • saturates1.3g
  • carbs6.9g
  • sugars5.2g
  • fibre2.7g
  • protein38.7g
  • salt1g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 slices prosciutto, fat removed, chopped
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 1 medium onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 2 sage sprigs
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 skinless chicken breasts (550g total weight), preferably organic
  • 150ml dry white wine
  • 400g can plum tomatoes in natural juice
  • 1 tbsp tomato purée
  • 225g chestnut mushrooms, quartered or halved if large
  • small handful chopped flat-leaf parsley, to serve

Method

  1. Heat the oil in a large non-stick frying pan. Tip in the prosciutto and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins.

  2. Spread the onion out in the pan, then lay the chicken breasts on top. Season with pepper and fry for 5 mins over a medium heat, turning the chicken once, until starting to brown on both sides and the onion is caramelising on the bottom of the pan. Remove the chicken and set aside on a plate. Raise the heat, give it a quick stir and, when sizzling, pour in the wine and let it bubble for 2 mins to reduce slightly.

  3. Lower the heat to medium, return the prosciutto to the pan, then stir in the tomatoes (breaking them up with your spoon), tomato purée and mushrooms. Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.

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Comments, questions and tips

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ordonnel
19th Sep, 2016
5.05
I really enjoyed this one. Very flavorsome. Would recommend serving with salad.
sheenamackenzie
5th Jun, 2016
5.05
It was delicious and really appreciated by my guests. I cooked this in the oven very slowly. I used two legs and breasts. I then removed the bones from the legs when it was cooked. I always think using the bones during the cooking makes for a tastier dish. I misread the chestnut mushrooms and used chestnuts instead of mushrooms!! It was a brilliant combination.
andriaph
6th Feb, 2016
5.05
Absolutely gorgeous. so full of taste. I used hiromeri instead of prosciutto and it went down like a treat
kevinrg's picture
kevinrg
27th Sep, 2015
Made this for Sunday lunch, we all absolutely devoured it, lovely flavours, used bacon instead of prosciutto
kevinrg's picture
kevinrg
27th Sep, 2015
Made this for Sunday lunch , we all absolutely devoured lovely flavours, used bacon instead of prosciutto.
mrsbee2389
26th Sep, 2015
3.8
This is a favourite in our house, we have it every other week or so. I often make it in the slow cooker and leave out the wine and bacon for a simple week day dish. If made in the slow cooker the chicken is so tender!
catie74
5th Aug, 2015
I use skinless boneless chicken thighs as we find they have more flavour and are more succulent. I also add green and black olives, mainly because the kids love them. Great with either rice or new potatoes and fine green beans, sugar snaps, mange tout or courgettes
catie74
3rd Aug, 2015
I used skinless boneless chicken thighs instead of breast as we find it tastier. I also added pitted green and black olives but mainly because the kids love them, Nice with steamed fine beans and rice
Frantic Flapjack
21st Apr, 2015
3.8
Easy to follow recipe and a very good result. Well received. I used smoked bacon instead of prosciutto as it was already in the fridge. The chicken breasts were very large so I sliced them in half. This also makes them go a bit further if you're feeding a crowd. Served with roasted new potatoes, broccoli and peas.
nikkishee
3rd Apr, 2015
3.8
Great success! Really tasty and so low fat!
karinaleonie
6th Oct, 2016
How long would this need to be cooked for in a slow cooker? And what temperature?
goodfoodteam's picture
goodfoodteam
15th Oct, 2016
Thanks for your question. We have not tested this recipe in a slow cooker so cannot give exact timings. You could cook on either high or low for 1 - 2 hours or 4 - 6 hours respectivily. We'd suggest looking at our slow cooker tips to help you adapt the recipe.
Willmott57@goog...
21st Jul, 2016
what can I use instead of wine? would chicken stock or vegetable stock work/
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
Thanks for your question. The wine adds a depth of flavour but if you'd prefer not to use it then chicken or veg stock is fine. There's no need to reduce it but for ease, simply follow the recipe as above. Let us know how you get on!
baltica
9th Apr, 2015
Is this dish suitable for home freezing?
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