Chicken Cacciatore

Chicken Cacciatore

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  • Each serving
  • 420 cal
  • 15g fat (2.5g sat)
  • 110mg chol
  • 870mg sodium
  • 20g carb
  • 5g fiber
  • 10g sugars
  • 39g protein


  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1/4 to 1 teaspoon red pepper flakes
  • 3 carrots, julienned
  • 3 ribs celery, julienned
  • 2 red bell peppers, thinly sliced
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 3 to 5 pieces
  • 1 teaspoon salt
  • 1 (14-ounce) can diced tomatoes
  • 2 bay leaves
  • 1 cup dry red wine
  • 2 tablespoons chopped fresh basil
  • Cooked pasta, for serving (optional)


Heat a heavy pot or Dutch oven over medium-¬high heat. Add oil and heat until shimmery. Add onions, cooking for 5 minutes or until translucent. Add garlic and red pepper flakes, cooking another 2 minutes. Add carrots, celery and peppers and cook until softened.

Add chicken, salt, tomatoes, bay leaves and wine; stir well to combine. Bring to a boil over high heat. Reduce heat, cover and simmer for 25 minutes, stirring occasionally. Remove bay leaves. Check for seasoning and stir in basil. Serve atop cooked pasta.

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