Italian · Dinner
Hunter Style Chicken Stew (Low-Calorie)
Braised chicken thigh cooked in a tomato and mushroom sauce with onion, garlic, bell pepper and white wine, finished with fresh rosemary. Fat is trimmed from the classic cacciatore method by skinning the thigh and using minimal oil, keeping the dish rustic and hearty while staying lighter. Served with a small portion of polenta.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
378Calories
40.2gProtein
11.4gFat
26.1gCarbs
8.9gSugar
4.8gFiber
612mgSodium
184mgChol
2.9gSat Fat
1150mgPotassium
75mgCalcium
3.4mgIron
0.6mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
low-calorie
low-calorie
Instructions
1
Prep
Trim any visible fat from the chicken thigh, cut into 3–4 large chunks. Slice the mushroom, onion and bell pepper. Mince the garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear chicken 2–3 minutes per side until golden. Remove and set aside.
3
Sauté
Add onion, garlic and bell pepper to the pot over medium heat, stirring often for 4–5 minutes until onion turns translucent.
4
Simmer
Pour wine into the pot, scrape browned bits for 1–2 minutes. Stir in canned tomatoes, tomato paste, mushroom and rosemary. Return chicken, cover partially, simmer 25 minutes until fork-tender.
5
Plate
Remove rosemary sprig, season sauce with salt and black pepper. Spoon polenta into a bowl and ladle chicken and sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken thigh, skinless, boneless, trimmed of visible fat
- 360g360g canned tomatoes, about half of a 14.5 oz can
- 140g140g mushroom
- 80g80g onion
- 4 cloves4 cloves garlic
- 100g100g bell pepper
- 120ml120ml dry white wine
- 2 tsp2 tsp olive oil
- 2 sprig2 sprig fresh rosemary
- 30g30g tomato paste
- 110g110g polenta, cooked
- salt, to taste
- black pepper, to taste
