Braised Chicken Hunter's Stew — Chicken Cacciatore
Around 30% fewer calories and significantly lower fat, skinless chicken thighs replacing skin-on and oil reduced throughout with extra peppers and tomatoes added, with the authentic white wine, olive, rosemary, and slow-braised depth of the classic Italian hunter's stew.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 4 skinless chicken thigh fillets with salt and pepper. Dice 1 large onion and 1.5 peppers (1 red, 0.5 yellow). Mince 2 garlic cloves. Pit 8 Kalamata olives. Gather rosemary sprig, thyme sprigs, bay leaf, and dried oregano.
Sear
Heat 0.5 tbsp olive oil in a medium heavy casserole or large skillet over medium-high heat. Brown chicken thighs 3–4 minutes per side until deeply golden. Set aside on a plate.
Saute
In the same pot over medium heat, cook onion and pepper 6–7 minutes until softened. Add garlic, cook 1 minute until fragrant. Stir in tomato purée for 1 minute, then pour in 75ml white wine and simmer 2–3 minutes.
Build
Add 400g canned chopped tomatoes, 100ml chicken stock, rosemary, thyme, bay leaf, and oregano. Stir to combine. Return chicken to the pot and nestle into the liquid. Cover and braise over low heat 30–35 minutes until chicken is tender.
Simmer
Uncover the pot, add olives, and simmer 10–12 minutes uncovered until sauce thickens and coats a spoon. Remove rosemary, thyme, and bay leaf. Taste and adjust salt and pepper.
Plate
Transfer chicken and sauce to serving bowls or a platter. Scatter fresh flat-leaf parsley over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.