CHICKEN CACCIATORE

THE WORD CACCIATORE MEANS HUNTER IN ITALIAN, NAMED IN HONOR OF THE HUNTER’S WIFE WHO MIGHT COOK THE DISH ON THE EVE OF THE HUNT AS FUEL FOR THE CHASE. THIS SKILLET-COOKED VERSION INCLUDES THE TRADITIONAL COMBINATION OF SWEET PEPPERS, MUSHROOMS, AND OLIVES.

PREP 30 minutes

COOK 20 minutes

• 8 small chicken thighs (about 2 lb. total), skin removed
• Salt
• Cracked black pepper
• 1 Tbsp. olive oil
• 3 cups sliced fresh cremini mushrooms
• 1 large yellow or green sweet pepper, cut into bite-size strips
• ⅓ cup finely chopped carrot
• 3 cloves garlic, minced
• ½ cup dry white wine or chicken broth
• 1 28-oz. can diced tomatoes, undrained
• 1½ cups frozen small whole onions
• 1 tsp. dried oregano, crushed
• 1 tsp. coarse ground black pepper
• 2 Tbsp. balsamic vinegar
• 10 pitted Kalamata olives, chopped, if desired (optional)
• ⅓ cup snipped fresh Italian parsley (optional)

1. Sprinkle chicken lightly with salt and cracked black pepper. In a large skillet heat oil over medium heat. Add chicken; cook just until browned on both sides. Remove chicken from skillet.

2. Add mushrooms, sweet pepper, carrot, and garlic to skillet; cook and stir 4 minutes. Carefully add wine. Simmer, uncovered, until liquid is nearly evaporated. Stir in tomatoes, onions, oregano, and black pepper. Return chicken to skillet.

3. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until chicken is no longer pink (175°F). Stir in balsamic vinegar. Season to taste with additional salt. If desired, sprinkle with olives and parsley before serving. MAKES 4 SERVINGS.

PER SERVING 317 cal., 9 g fat (2 g sat. fat), 129 mg chol., 609 mg sodium, 23 g carb., 4 g fiber, 31 g pro.