Chicken Cacciatore
Recipe from Diabetic Living



by 2  people


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Servings: 4
Serving size: 2  pieces chicken with 1-2/3 cups vegetable sauce mixture each
Prep Time: 40 mins
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Ingredients
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    1/3  cup 
    all-purpose flour
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    2   pounds 
    chicken thighs and/or drumsticks, skinned (8 pieces)
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    1/4  teaspoon 
    kosher salt or sea salt
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    1/8  teaspoon 
    freshly ground black pepper
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    2   tablespoons 
    olive oil
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    4   
    small carrots, peeled and cut crosswise into thirds
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    3   
    stalks celery, cut crosswise into quarters
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    1   
    medium onion, coarsely chopped
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    8   
    cloves garlic, peeled and thinly sliced
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    1/4  cup 
    tomato paste
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    1   cup 
    reduced-sodium chicken broth
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    1   cup 
    dry red wine or cranberry juice
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    2   tablespoons 
    white wine vinegar
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    6   
    medium plum tomatoes, coarsely chopped
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    1   tablespoon 
    snipped fresh thyme or 1 teaspoon dried thyme, crushed
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    2   tablespoons 
    freshly grated Parmesan cheese
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    2   tablespoons 
    snipped fresh flat-leaf parsley

Directions
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 information
Per Serving: cal. (kcal) 407, Fat, total (g) 13, chol. (mg) 109, sat. fat (g) 3, carb. (g) 30, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 32, vit. A (IU) 117.59, vit. C (mg) 34.25, Thiamin (mg) 0.33, Riboflavin (mg) 0.47, Niacin (mg) 10.07, Pyridoxine (Vit. B6) (mg) 0.78, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 600, Potassium (mg) 1217, calcium (mg) 121.16, iron (mg) 3.6, Vegetables () 2.5, Other Carb () 1, Lean Meat () 4, Fat () 2, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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