Curtis Stone’s Chicken Cacciatore
Serves 8
All you need:
2 tbsp olive oil (Aisle 5)
1 ½ lb boneless skinless chicken thighs (or 8) like Smart Chicken (Meat)
½ tsp kosher salt, plus more to taste (Aisle 5)
¼ tsp freshly ground black pepper (Aisle 5)
3 oz sliced pancetta, coarsely chopped into about ½-inch pieces (Deli)
8 oz mushrooms, quartered (Produce)
1 small red bell pepper, diced (Produce)
½ onion, thinly sliced (Produce)
4 garlic cloves, minced (Produce)
2 large thyme sprigs (Produce)
1 fresh bay leaf (Produce)
½ tsp dried oregano (Aisle 5)
¼ tsp dried hot red pepper flakes (Aisle 5)
½ cup dry white wine (Wine & Spirits)
1¼ lbs fresh very ripe tomatoes (about 5 medium) (Produce)
¾ cup chicken broth, Kitchen Basics (HealthMarket)
6 pitted Hy-Vee Kalamata olives, coarsely chopped (Aisle 3)
1 tbsp chopped fresh flat-leaf parsley leaves (Produce)
1 tbsp thinly sliced fresh basil leaves (Produce)
¼ cup freshly grated Parmesan cheese (Dairy)
All you do:
1. Heat heavy large frying pan over medium-high heat and add oil to the pan.
2. Season both sides of chicken with ½ tsp salt and ¼ tsp black pepper. Cook chicken until it is pale golden brown, about 3 minutes per side. Transfer chicken to a medium bowl.
3. Reduce heat to medium and add pancetta to same pan. Sauté until golden, about 3 minutes. Using slotted spoon, transfer pancetta to a small bowl.
4. Add mushrooms to pan and sauté until they become tender and golden, about 5 minutes. Add bell pepper and onion and sauté until they are tender, about 5 minutes.
5. Add garlic, thyme, bay leaf, oregano and red pepper flakes and sauté until garlic softens, about 1 minute. Add wine and simmer until it is reduced by half, stirring to scrape up browned bits on bottom of pan, about 1 minute.
6. Add tomatoes and their juices, chicken stock and olives. Bring to a simmer, then reduce heat to medium-low. Return chicken and its accumulated juices to pan, nestling chicken into sauce.
7. Gently simmer uncovered until tomatoes melt into sauce and sauce thickens slightly, about 40 minutes. Remove thyme stems and bay leaf. Stir in parsley and basil. Spoon chicken and sauce onto plates. Sprinkle with reserved sautéed pancetta and Parmesan cheese and serve.
Nutrition facts per serving: 225 calories, 12 g fat, 3.5 g saturated fat, 0 g trans fat, 80 mg cholesterol,
570 mg sodium, 7 g carbohydrates,1 g fiber, 3 g sugar, 21 g protein. Daily values: 20% vitamin A,
45% vitamin C, 7% calcium, 10% iron.
Spaghetti Squash
Serves 8-10
All you need:
2 medium (approx. 3 lbs each) spaghetti squash, cut in half (Produce)
¼ cup water (if microwaving)
All you do:
1. Preheat oven to 350 degrees. Place spaghetti squash on a cookie sheet.
2. Bake at 350 degrees for about 45 minutes. Or, to microwave, place squash, cut side down, in a shallow dish; add 1/4 cup water. Cover tightly and microwave on HIGH 6 minutes per pound.
3. After the squash is finished cooking, take a fork and scoop out the insides. It should come out with a stringy, spaghetti-like texture. Serve with sauce from chicken cacciatore. Larger spaghetti squash are more flavorful than smaller ones.
Nutrition facts per serving: 25 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 20 mg sodium, 6 g carbohydrates,1 g fiber, 3 g sugar, 1 g protein. Daily values: 2% vitamin A, 6% vitamin C,2 % calcium, 2% iron.
Eat Right and Bright 