Curtis Stone's Chicken Cacciatore

Curtis Stone, you little dream, you.  This is one of his Biggest Loser recipes, which I adapted because let's be honest.  Fire roasted tomatoes are disgusting.  I prefer my mother's home canned tomatoes so I used them instead.  I also left out the kalamata olives and used spinach instead of broccoli.  The meal was tasty, satisfying, and easy on fat/calorie content.  He serves this with brown rice instead of pasta that's traditionally paired with cacciatore.  All in all this delicious meal is loaded with veggies, lean protein and whole grain rice. 

Curtis Stone's Chicken Cacciatore

recipe from Curtis Stone

printable version of this recipe

2 teaspoons olive oil

Four 4-ounce pieces boneless, skinless chicken breast
1 cup chopped onion
1 clove minced garlic
1 red bell pepper chopped
2 cups cremini mushrooms, washed and chopped
¼ cup red wine (or apple juice)
1 quart home canned tomatoes
1 sprig thyme
1 bay leaf
½ teaspoon dried oregano
1 cup broccoli, cut into bite-size pieces (or spinach)
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped (optional)
1 cup steamed brown rice

Heat a large pan over medium high heat and add 1 tablespoon oil to the pan.

Season chicken with pepper and sear for several minutes on each side, until golden brown. Remove chicken to a plate, tent with foil and add 1 tablespoon oil to pan.

Sauté onions for 2-3 minutes, then add the garlic and bell pepper; cook 2 minutes more then add mushrooms. Cook mushrooms for 4 minutes, stirring often. Add juice and allow to reduce until almost dry. Add tomatoes and broccoli to the pot, stirring well. Add thyme, bay leaf, and oregano. Bring to a simmer and reduce heat to low.

Add chicken to tomato mixture and simmer on low for 10-15 minutes, until chicken is fully cooked and sauce is slightly thickened. Stir in all but one pinch of parsley.

To serve, spoon ¼ cup brown rice into the center of a serving plate. Place one portion of chicken on top of the rice and spoon some sauce and vegetables over chicken, repeat with remaining plates. Sprinkle with chopped olives and parsley.