Lightened Up Chicken Cacciatore

I love chicken cacciatore.  I love how all the flavors slowly simmer together, how simple it is  to prepare and it only needs one dish.  It is also a meal that taste better the next day making it a great make ahead dish.  Because the chicken does have to simmer for an hour, I like to make this on a Sunday and have it for dinner on Monday and Tuesday nights.  It also freezing very well.

This recipe is my version of chicken caccitore.  Traditionally bone in chicken is used and the chicken is fried with flour. But my version uses boneless, skinless chicken breast and is only browned, not fried.  I am always looking for ways to lighten up some of favorite comfort foods and I really don't think that skinless breast tastes away from the meal at all.  The sauce is so tasty and the chicken simmers for long in the sauce that it absorbs a lot of the flavor.  Mr. Apron even said he preferred this version.  

I am not a nutritionist, so I can't tell you how much fat and calories are saved with this version of chicken cacciatore.  But clearly if you are not eating the skin and you are not frying the chicken you not consuming nearly as many calories.

Chicken Cacciatore

2 ½ - 3 1b boneless skinless chicken breast

½ cup olive oil

6 garlic cloves, minced

1 lb white mushrooms sliced

1 large onion, sliced

4 red peppers

1 cup dry white wine

15 ounces chicken broth

28 ounces wholes tomatoes with juices, crushed

Dash of red pepper

1 teaspoon oregano

Salt to taste

3 tablespoons tomatoes paste

fresh basil- about 5 leaves

Heat oil in large saucepot over medium high heat.  Add the chicken in batches and brown on both sides.   About ten minutes aside.  Set aside the chicken.

In the same pan add the garlic, cook for one minute.  Add the mushroom and cook until lease most of their liquid about 8 minutes.

Add the onion and peppers and sauté until soft, about 6 minutes.  Add the wine and let reduce for a one minute.

Add the chicken broth, tomatoes, red pepper, salt, oregano, basil and tomatoes.   Return chicken to pot and bring to a boil stirring constantly. 

Turn down the heat to low and simmer for about 75 minutes.   The sauce will thicken.

Turn off the heat and serve over whole wheat pasta.  

For reheating I recommend storing the pasta and chicken separate, then microwaving together.  The pasta will absorb the flavors from the sauce.  I have found if you store them together the pasta gets way too soft.