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Lighter chicken cacciatore

Healthy chicken cacciatore in a casserole dish

Lighter chicken cacciatore

Name: Lighter chicken cacciatore
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 3 slices prosciutto fat removed, chopped; 1 medium onion chopped; 2 garlic cloves finely chopped; 2 sage sprigs; 2 rosemary sprigs; 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

Angela Nilsen

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.4 out of 5.138 ratingsRate

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

Freezable

Dairy-free

Egg-free

Gluten-free

Healthy

Low calorie

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
3 slices prosciutto

fat removed, chopped
1 medium onion

chopped
2 garlic cloves

finely chopped
2 sage

sprigs
2 rosemary

sprigs
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

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Nutrition: per serving

kcal285

low
fat10g

low
saturates2g
carbs7g
sugars6g

low
fibre2g
protein34g

high
salt0.48g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, March 2015

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A star rating of 4.4 out of 5.138 ratings

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