Dutch Oven Chicken Cacciatore

By á-25010

This classic Italian dish features a full-flavor experience, with a boost of protein, vitamin A, and fiber.This classic Italian dish features a full-flavor experience, with a boost of protein, vitamin A, and fiber.

9 weightwatcher points

Ingredients

• 1/3 cup all-purpose flour
• 2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)
• 1/4 teaspoon kosher salt or sea salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 small carrots, peeled and cut crosswise into thirds
• 3 stalks celery, cut crosswise into quarters
• 1 medium onion, coarsely chopped
• 8 cloves garlic, peeled and thinly sliced
• 1/4 cup tomato paste
• 1 cup reduced-sodium chicken broth
• 1 cup dry red wine or cranberry juice
• 2 tablespoons white wine vinegar
• 6 medium plum tomatoes, coarsely chopped
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons snipped fresh flat-leaf parsley

Preparation

Step 1

Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess.

2.In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally.

3.Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.

4.Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.

5.To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.