I was in dire need for some good chicken, but not grilled chicken, I’m talking about tasty chicken. You see, I’m good at planning meals but not really when it comes to chicken.
In my mind chicken is a last-minute food, which means that when I’m clueless on what to eat (and have limited amount of time) I resort to chicken. A pan, a drizzle of olive oil, salt, pepper, a pinch of herbs and voila’ grilled chicken is served. Boring, I know.
As I was looking for alternatives, I found this recipe for chicken cacciatore on Jamie’s 15-Minute Meals. But I had no trust whatsoever in it. Really none. You see, chicken cacciatore is more of a slow cooker 8-hour minimum kind of dish, certainly not something that can be prepared in 15 minutes.
However - to my own surprise - the recipe worked super well, and was oddly a great deal of fun to make.
It’s all very fluid, get your ingredients and be on your way. Normal cooking methods are in play here, and you can rest assured that 15-minute set amount of time will not be breached. Trust.
This a simplified version of this classic Italian dish, but taste wise it’s just as good. I like to eat it on its own but can be served over brown rice, whole wheat pasta or cauliflower rice. You‘ll figure out how to put it to best use.
4 chicken thighs (or 2 chicken breasts), cut into small chunks
1 clove garlic, finely chopped
1 medium onion, finely chopped
2 tablespoons olive oil
1 cup / 3.8 oz / 108 gr white button mushrooms, sliced
1 tablespoon chopped rosemary
½ cup pitted olives (either black or green)
1 glass of red wine
2 anchovy fillets (optional)
2 roasted red peppers (optional)
1 teaspoon fine grain sea salt
ground black pepper to taste
1 chili pepper, finely chopped (or 1 tablespoon red pepper flakes)
1 28 oz / 800 gr can diced tomatoes
handful fresh basil, chopped
Heat 2 tablespoons of olive oil in a large pot over high heat. Add garlic, onion and chicken chunks and saute for 2 minutes. Stir in mushrooms and saute for another minute. Add rosemary, salt, pepper, anchovies (if using), red peppers (if using), chili (or red pepper flakes) and saute for further 2 minutes stirring every so often. Add red wine and stir well. Finally add diced tomatoes all at once, give a good stir, reduce heat to medium, cover with a lid and let cook for the remaining 10 minutes.
Taste, adjust seasoning if necessary, sprinkle with some chopped rosemary or sage and serve.
One serving of this chicken cacciatore scores 221 calories, 9.6 grams of fat, 9.8 grams of carbs and 20.6 grams of protein.