Best 2 Skinny Cacciatore Recipes

# **Skinny Cacciatore: A Healthier Take on a Classic Italian Dish**

Dive into the delectable world of Skinny Cacciatore, a lighter version of the beloved Italian classic that combines succulent chicken, vibrant vegetables, and a tantalizing tomato sauce. This recipe focuses on maintaining the authentic flavors of the original dish while reducing calories and fat. Get ready to embark on a culinary journey that promises a symphony of flavors without compromising your health goals.

In this comprehensive guide, you'll find step-by-step instructions for preparing this scrumptious meal. We'll take you through the process of creating a flavorful cacciatore sauce using fresh ingredients like diced tomatoes, aromatic herbs, and a touch of zesty lemon juice. You'll also learn how to perfectly cook tender chicken breasts and a medley of colorful vegetables, ensuring a delightful texture in every bite.

Whether you're a seasoned cook or just starting your culinary adventures, this recipe is designed for success. With clear instructions and helpful tips, you'll be able to whip up this hearty and satisfying dish in no time. So, gather your ingredients, prepare your taste buds, and let's embark on a journey to savor the deliciousness of Skinny Cacciatore.

**Additional Recipe Variations:**

- **Slow Cooker Skinny Cacciatore:** Experience the convenience of slow cooking with this hands-off approach. Simply combine the ingredients in your slow cooker, set it on low, and let the flavors meld beautifully over several hours.

- **One-Pot Skinny Cacciatore:** Simplify your cooking experience with this one-pot version. Utilizing a single pot or skillet, you can effortlessly sauté the chicken, vegetables, and sauce all at once, creating a flavorful and cohesive dish.

- **Skinny Cacciatore with Whole Wheat Pasta:** For those who love a hearty meal, this variation incorporates whole wheat pasta. The pasta soaks up the delectable sauce, making each bite a delightful combination of textures and flavors.

- **Vegetarian Skinny Cacciatore:** Delight in a meatless version of this classic dish by replacing the chicken with hearty vegetables like zucchini, eggplant, and bell peppers. The result is a colorful and nutritious meal that's perfect for vegetarians and meat-lovers alike.

Here are our top 2 tried and tested recipes!

THE BEST CHICKEN CACCIATORE

The Best Chicken Cacciatore image

This chicken cacciatore is a real stick-to-your ribs dinner. Dark meat chicken is seared and braised in a hearty wine and tomato sauce until tender for a rustic homestyle meal. We love it as-is with maybe just a side salad, but no one would be upset if you served it on a bed of creamy polenta!

Provided by Food Network Kitchen

Categories main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
6 chicken drumsticks
6 chicken thighs
Kosher salt and freshly ground black pepper
4 ounces pancetta, diced
2 small carrots, peeled and diced (about 3/4 cup)
1 celery stalk, diced
1 medium yellow onion, diced
4 cloves garlic, chopped
1 tablespoon oregano leaves, chopped
1 cup dry red wine
One 28-ounce can whole peeled plum tomatoes, crushed
2 tablespoons flat-leaf parsley leaves, chopped, plus more for garnish

Steps:

Heat 2 tablespoons of the oil a large Dutch oven over medium heat.
Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side. Transfer the browned chicken to a plate or baking sheet.
Discard the oil. Put the pot over medium heat and add the remaining 2 tablespoons oil. Add the pancetta and cook, stirring, until golden brown, 4 to 5 minutes. Transfer the pancetta with a slotted spoon to a small plate.
Reduce the heat to medium-low and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid is reduced by about two-thirds, 3 to 4 minutes. Stir in the tomatoes and reserved pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Reduce the heat to low and bring the sauce to a gentle simmer. Cover partially and cook, stirring occasionally, until the flavors come together, 35 to 40 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Add the chicken skin-side up to the sauce, cover and transfer the pot to the oven. Cook until the chicken is cooked through and tender, 35 to 40 minutes.
Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm.
If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and top with more parsley.

LOW-N-SLOW CHICKEN CACCIATORE

Low-N-Slow Chicken Cacciatore image

The first time I had chicken cacciatore in a restaurant, it was made with skin-on, bone-in chicken. The skin was so yucky and the bones were hard to deal with through the sauce. This recipe uses bite size, skinless, boneless pieces so there is nothing to fight with or yuck up the sauce. All the veggies in the sauce give it a wonderful texture and flavor. This recipe would probably work in a crock pot, but I haven't tried it that way yet.

Provided by _Pixie_

Categories Stew

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
5 garlic cloves, minced
2 1/2 lbs boneless skinless chicken thighs, trimmed of fat and cut into bite sized pieces
8 ounces white button mushrooms, sliced
1 tablespoon oregano
1 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
7 stalks celery, diced
1 red pepper, seeded and diced (not the spicy kind)
1 large tomatoes, chopped
1 onion, diced
1 bunch green onion, chopped
1 (23 ounce) can hunts italian spaghetti sauce or 1 (23 ounce) can similar spaghetti sauce
1 (6 ounce) can tomato paste

Steps:

Heat the olive oil in a (very) large non-stick sauce pan or pot.
Add the garlic and cook for a minute or two at a medium heat.
Add the chicken, stirring until the outside is no longer pink.
Add the mushrooms and cook for several minutes.
Add the oregano, black pepper, salt and crushed red peppers and stir well.
Add the remaining ingredients, mix well and bring to a boil.
Simmer, stirring occasionally over medium to low heat for 35-45 minutes until the chicken is very tender.
Serve over rice or pasta.

Nutrition Facts : Calories 231.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 94.4, Sodium 825, Carbohydrate 16.7, Fiber 2.8, Sugar 10.9, Protein 26.1

Tips:

Use boneless, skinless chicken breasts or thighs. This will make the dish leaner and easier to eat.
Use a variety of vegetables. This will add flavor, texture, and nutrients to the dish. Some good choices include bell peppers, onions, mushrooms, and zucchini.
Use a low-sodium chicken broth. This will help to keep the dish healthy and flavorful.
Season the dish to taste. Use salt, pepper, garlic powder, and Italian seasoning to create a flavorful dish.
Serve over whole-wheat pasta or brown rice. This will make the dish more filling and nutritious.

Conclusion:

This skinny cacciatore recipe is a delicious and healthy way to enjoy a classic Italian dish. It is packed with flavor and nutrients, and it is easy to make. So next time you are looking for a healthy and flavorful meal, give this recipe a try.