07712 018055 / Lighter Chicken Cacciatore
This Lighter Chicken Cacciatore or ‘Hunters Stew’ shows you can have bags of flavour with less calories by using chicken breasts, sauce tastes rich & herby – try making the day before to let the flavours really come together.
Serve with green vegetables to increase fibre.
Cooking time 50 mins
Serves: 4 Carbs: 6.9
Cals: 251 Sugars: 5.2
Fats: 6.2 Fibre: 2.7
Saturates: 1.3 Protein: 38.7
Spray oil
3 slices prosciutto, fat removed & chopped
1 medium onion – chopped
2 garlic cloves – crushed
2 sage leaves (if you can’t get try using thyme)
2 springs rosemary
4 skinless chicken breasts (550g total weight)
150ml dry white wine (or if preferred chicken stock)
400g can plum tomatoes
1tbsp tomato puree
225g chestnut mushrooms – quartered or halved if large
Flat leat parsley – chopped (to serve)
- Using spray oil gently heat a large non-stick frying pan, add prosciutto & fry until crisp.
- Remove from pan & set aside.
- Add onion, garlic & herbs to pan & cook for 4 mins .
- Spread mix out in pan, lay chicken breasts on top, season with pepper & cook for approx 10 minutes over medium heat, turning chicken once. When chicken browned on both sides & onion is caramelising on bottom of pan, remove chicken & set aside
- Turn the heat up a little & add the white wine / stock & reduce down for a minute or so.
- Lower heat, return prosciutto to pan, stir in tomatoes – breaking them up if whole, add tomato puree & mushrooms.
- Add 4-5 tbsps water to tomato can, swirl around to get the juices & add to pan, cover & simmer for 15-20 minutes or until the sauce has thickened & reduced slightly.
- Return chicken to pan & cook uncovered for approx 15 minutes until chicken is cooked through. You can leave covered in fridge (or freeze*) at this point & re-heat when required, placing in oven 160 fan / gas 4 for approx 30-40 minutes.
Season & scatter with parsley
*If freezing make sure dish has been fully de-frosted before re-heating