Skinny Cacciatore Recipes

Steps:

• Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
• Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
• Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
• Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
• Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
• Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
• If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.

Steps:

• Heat sauce in large saucepan on low heat.
• In fry pan sprayed with Pam, brown chicken on both sides.
• Add some wine, cover and simmer 15 minutes.
• Add chicken and about 2 T. of wine from pan to the sauce.
• Add a little more wine and the onion to the fry pan. Simmer 5-8 minutes and add to the sauce with 2 T. of wine from the pan.
• Add a little more wine to fry pan along with peppers. Simmer 8-10 minutes & add to sauce with 2 T. of wine from pan.
• Repeat above with mushrooms-simmer 10 minutes and add to sauce with 2 T. wine from the pan.
• Simmer sauce for 1 1/2 hours, stirring occasionally.
• Serve over pasta.

Steps:

• Heat the olive oil in a (very) large non-stick sauce pan or pot.
• Add the garlic and cook for a minute or two at a medium heat.
• Add the chicken, stirring until the outside is no longer pink.
• Add the mushrooms and cook for several minutes.
• Add the oregano, black pepper, salt and crushed red peppers and stir well.
• Add the remaining ingredients, mix well and bring to a boil.
• Simmer, stirring occasionally over medium to low heat for 35-45 minutes until the chicken is very tender.
• Serve over rice or pasta.