Chicken Cacciatore

Chicken Cacciatore

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Rated: 8
  • Makes: 4 servings
  • Prep 40 mins
  • Cook 1 hr
  • Serving Size: 2 pieces chicken with 1-2/3 cups vegetable sauce mixture each
  • Carb Grams Per Serving: 30


  • 1/3 cup all-purpose flour
  • 2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)
  • 1/4 teaspoon kosher salt or sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 small carrots, peeled and cut crosswise into thirds
  • 3 stalks celery, cut crosswise into quarters
  • 1 medium onion, coarsely chopped
  • 8 cloves garlic, peeled and thinly sliced
  • 1/4 cup tomato paste
  • 1 cup reduced-sodium chicken broth
  • 1 cup dry red wine or cranberry juice
  • 2 tablespoons white wine vinegar
  • 6 medium plum tomatoes, coarsely chopped
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons snipped fresh flat-leaf parsley


  1. Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess.
  2. In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally.
  3. Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.
  4. Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.
  5. To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 407 cal., 13 g total fat (3 g sat. fat), 109 mg chol., 600 mg sodium, 30 g carb. (6 g fiber, 11 g sugars), 32 g pro.

Diabetic Exchanges

Fat (d.e): 2; Lean Meat (d.e): 4; Vegetables (d.e): 2.5; Other Carb (d.e): 1