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Chicken Cacciatore, Low Fat (M, KLP, TNT)
Source: Diabetic
Serves: 4

8 5-ounce bone-in-chicken thighs [I used chicken breasts]
1 tablespoon olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 medium red bell pepper, seeded and chopped [had a bag of chopped pepper in freezer]
1/2 pound fresh mushrooms, sliced
1 quart tomato sauce
2 teaspoons crushed dried oregano
1 teaspoon crushed dried basil
1 cup dry white wine or water [99% fat free chicken broth]
1/4 cup chopped flat leaf parsley
4 black ripe olives, sliced [omitted]

Remove and discard chicken skin and any visible fat. Rinse chicken pieces.

Heat oil in large nonstick skillet. Add chicken pieces and brown on 1 side and then the other. Transfer chicken pieces to two 8" square foil pans, 4 chicken pieces each.

Add onion, garlic, bell pepper, and mushrooms to the skillet and sauté over low heat until onion is limp and liquid has been absorbed, about 10 minutes.

Stir in tomato sauce, spices, wine, and parsley. Cook, stirring to blend, about 15 minutes. Remove from heat and cool for about 15 minutes.

Spoon sauce equally over the reserved chicken pieces and top each with aluminum foil. Label and date. Freeze until firm.

When ready to bake, preheat oven to 375°F. Bake until the chicken is no longer pink at the bone, about 1 hour.

I served it over brown rice.

Poster's Notes:
I am sending the recipe as printed, and in [ ] the changes that I made. The dinner tasted great, and I can just imagine how good it would be in the original.

Posted by Faygie

Nutritional Info Per Serving: 184 calories; 26% fat calories; 13grams carbohydrates, 3g cholesterol; 216mg sodium.
Diabetic Exchanges: 2-1/2 Lean Protein; 1 Carb; 3 Vegetable