CHICKEN
CACCIATORE
My husband, Ian, loved this meal of tender
chicken thighs in an exceptionally tasty, rich sauce. This is a quick meal to prepare and tasty
enough to serve to informal company. Even with reheating the chicken remains tender and delicious. I love this sauce. It would probably be a great sauce for stirring into cauli-rice. Yummy!
6 tbsp olive
oil, divided (90 mL)
1
medium onion, diced
14.5
oz can diced tomatoes (411 g)
1/3 cup tomato paste (75 mL)
11/3 cups
water (325 mL)
1/4
cup Parmesan cheese (60 mL)
1
tsp crushed garlic (5 mL)
9 boneless chicken thighs
Seasoning
salt, to taste
1/2 cup grated Mozzarella
cheese, (125 mL)
Optional
Zucchini
angel hair “pasta”
In nonstick frying pan in 2 tbsp (30 mL) olive oil, fry onion until
caramelized. Add tomatoes, tomato paste,
water, Parmesan cheese and garlic. Cook
until heated through.
In another nonstick frying pan in 2 tbsp (30 mL) olive oil, cook half
chicken thighs and sprinkle with seasoning salt on both sides. Turn occasionally during 10 minutes until
they are nicely browned on both sides.
Place cooked chicken and pan drippings in tomato sauce pan and place
over low heat to cook gently. Repeat
with the remainder of the chicken thighs.
Do make sure the chicken is cooked properly (i.e. no pink inside). Add to the chicken cooking in the sauce and
heat through thoroughly.
Serve over zucchini “pasta” with a sprinkling of Mozzarella cheese, if using.
Helpful Hints: I use a Joyce Chen® spiral slicer that I bought via the internet. Nuke the “pasta” in the microwave oven 2
minutes or more until tender. When
serving the hot chicken cacciatore over the pasta, some liquid will escape the
zucchini; mop the perimeter of the dinner plate with a clean paper towel and
serve. People will use varying amounts
of “pasta”, so add the carbs accordingly.
Sometimes, however, the zucchini will look juicy after nuking. Gently squeeze the juice out over a colander
or take handfuls (make sure your hands are very clean) and gently squeeze over
a bowl. You can also make this meal using chicken breasts. I usually cut the chicken into big chunks. I noticed chicken breasts took longer to cook.
You can finish cooking it in the sauce so that it absorbs the flavor of the
sauce.
Yield: 6 servings (analysis shown without the "pasta")
1
serving
165.2
calories
19.5
g protein
5.8
g fat
6.0
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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