Chicken Cacciatore Recipe

Chicken Cacciatore Recipe photo by Taste of Home

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This recipe has been in my family for a long time. I remember my grandmother making it on special occasions. In those days, chicken was a treat, and we relished every bite—especially if Grandmother cooked it!

This recipe is:

Diabetic Friendly

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Chicken Cacciatore Recipe

Prep: 10 min. Cook: 1 hour 20 min.

Yield: 8 Servings

10 80 90

Ingredients

1 cup all-purpose flour
2 frying chicken (about 2-1/2 pounds each), cut up
3 tablespoons olive oil
3 garlic cloves, minced
2 medium onions, chopped
1/2 pound sliced fresh mushrooms
1 cup chicken broth or dry white wine
2 cups canned tomato puree
1 teaspoon dried oregano
1/4 cup chopped fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
Cooked spaghetti

Directions

Place flour in a paper or plastic bag. Shake chicken, a few pieces at a time, to coat. In a large skillet, heat oil over medium-high. Brown chicken on all sides. Remove chicken and set aside. In the skillet, add garlic and onions; saute until onion is soft. Add mushrooms, broth, tomato puree, oregano, parsley, salt and pepper; bring to a boil. Return chicken to skillet; cover and simmer 1 hour or until chicken is tender. Serve over spaghetti. Yield: 8 servings.

If Cooking for Two: Freeze in serving-size portions to enjoy later.

Diabetic Exchanges: One serving (prepared with broth) equals 4 lean meat, 2 vegetable, 1 starch, 1/2 fat; also, 402 calories, 33 mg sodium, 91 mg cholesterol, 26 gm carbohydrate, 39 gm protein, 15 gm fat.

Originally published as Chicken Cacciatore in Reminisce September/October 1991, p37