Chicken Cacciatore Recipe

This chicken cacciatore recipe comes from Northeastern Italy by way of my friend Michelle's Italian grandmother. It is the perfect dish for a Mediterranean diet menu and for all low glycemic diets. Her grandmother grew up in Napoli eating it and then later making it for her family. When they immigrated to the U.S. in the 1940s she brought her family recipes with her. I made a modification to increase the good fats by substituting olive oil for butter. Because this recipe uses olive oil and also skinless chicken thighs there is less saturated fat.

It is one of our printable low glycemic index recipes.

Heat olive oil in a large pan with high sides or in a 3 quart casserole or saucepan with lid. Brown chicken on all sides on medium heat. Sprinkle in the remaining ingredients except for the mushrooms. Cover the skillet or saucepan and simmer about 30 minutes, adding more wine or tomato juice if chicken appears dry. Turn chicken over several times while cooking. When it is tender, pour over the cupful of fresh sautéed mushrooms and olives if desired. Cover again and continue to cook about 5 minutes.

Serves 4.

Heat the olive oil until quite hot; add the onion and the pepper and sauté for 5 minutes. Add tomatoes and seasonings and simmer uncovered for 15 minutes or until mixture is quite thick.

When chicken is tender, arrange it on a platter or serving dish and pour any remaining pan juices over it. Cover with sauce cacciatore or serve separately. Serve over Barilla Plus high protein spaghetti noodles.

This chicken cacciatore recipe goes well with a simple green salad and makes an easy to prepare low glycemic dinner. It tastes great reheated the next night. Just cook more noodles if you want fresh pasta.

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