Recipe No 208 stew Original 2011 Adapted 2013

Healthy chicken cacciatore

This healthy low-fat version of the Italian classic will benefit from high-quality ingredients, such as organic tomatoes and mixed wild mushrooms, if available.

Inspired by Isabel De Los Rios

Time

Prep:

Total:

Difficulty
very easy
Yield
3–4 serves • 720 g
Metric Imperial

Processes

  • Coconut oil (1 tbsp)
    14 g
  1. 01
    Heat in a fry pan over medium-high heat.

  • Chicken thighs, skinless, trimmed of excess fat (4 thighs)
    450 g
  • Salt (½ tsp)
    2.2 g
  • Pepper (pinch)
    0.4 g
  1. 02
    Combine.
  2. 03
    Toss chicken gently to evenly coat with the seasoning.
  3. 04
    Add to pan.
  4. 05
    Fry on each side for .
  5. 06
    Remove from pan. Set aside.

  • Yellow onion, sliced (¼ medium)
    40 g
  • Mushrooms, sliced (1 cup)
    100 g
  1. 07
    Add to pan.
  2. 08
    Sauté until onions are slightly translucent, about .

  • Garlic, minced (1 clove)
    3 g
  • Tomatoes, diced (¾ cup)
    75 g
  • Tomato passata (5 tbsp + 1 tsp)
    85 g
  • Oregano (1 tsp)
    1 g
  • Bell pepper (capsicum), chopped (½ large)
    82 g
  1. 09
    Add to pan. Stir to combine.
  2. 10
    Bring to a boil. Reduce to a simmer.
  3. 11
    Return chicken to the pan and cook until tender, about .

Storing

keeps in the refrigerator for up to 3 days

Categorisation

Category
stew
Meal
dinner
Cuisine
italian
Diet
omnivorous
Tags
cacciatore chicken healthy