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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
Chicken Cacciatore is a delicious, pot-roasted Italian-style dish. Usually, the recipe is made by first searing the chicken in oil and then cooking it in the vegetable tomato-based sauce. My version is a much lighter one—there is no oil in it at all! But you won’t notice that it’s missing since the sauce is loaded with veggies, which makes it rich and thick.
1 whole chicken, cut in eights
1 (24-ounce) jar Gefen No Sugar Added Marinara Sauce
1/4 cup Baron Herzog Chenin Blanc or other semi-sweet white wine
3 garlic cloves or 3 cubes Gefen Frozen Garlic
1 medium onion
2 medium zucchini
3 celery stalks
1 each red and green peppers
1/4 cup chopped fresh basil leaves
1 and 1/2 teaspoons salt
1/2 teaspoon pepper
In a saucepan over low heat, combine the marinara sauce and wine.
Meanwhile, in the bowl of a food processor, combine garlic and onion and pulse until fine. Add the garlic and onion to the saucepan.
Add the zucchini, celery, and peppers to the food processor and pulse until coarsely chopped (there should be some larger pieces). Add vegetables to the saucepan.
Add basil, salt, and pepper to the saucepan and let sauce simmer for a few minutes.
Add chicken pieces to the sauce. Raise heat to medium and cook for one hour. Lower heat and cook an additional 30 minutes. Serve hot.
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Delicious So easy, yummy and healthy. I just left out the wine and substituted for water. No frying of vegetables is needed and it comes out really good.
You can also use chicken broth if you don’t want to use wine.