LOW CARB CHICKEN CACCIATORA
A version of the famous Italian classic (chicken cacciatora) – best made in the autumn when there’s a glut of red, ripe, full-flavoured tomatoes, but it’s still good in winter, as there are now some well-flavoured varieties available. Either way, the tomatoes need to be very red and ripe. Low carb chicken cacciatora: calories & macros Serves 4 | 1 Serving = 270 Calories | 6.1g Carbs | 12g fat | 30g protein INGREDIENTS 1 x3 lb (1.35kg) Free Range chicken, jointed into 8 pieces 1 tablespoon white wine vinegar salt & pepper 1 tablespoon olive oil 2 large(ish) onions, peeled & thickly sliced 1 lb 8oz (700g) ripe red tomatoes 2 large cloves garlic, peeled & crushed 1 level tablespoon tomato purée 1 level tablespoon fresh rosemary leaves, bruised & finely chopped 1 bay leaf 10 fl oz (275 ml) dry white wine METHOD First of all heat the oil in the casserole over a high heat and season the chicken joints with salt and pepper. Then, when the oil gets really hot and begins to shimmer, fry the chicken – in 2 batches – to brown it well on all sides: remove the first batch to a plate while you tackle the second; each joint needs to be a lovely golden-brown colour all over. When the second batch is ready, remove it to join the rest. Now add the onions to the casserole, turn the heat down to medium and cook for 8-10 minutes, or until they are softened and nicely browned at the edges. Meanwhile, skin the tomatoes. To do this, pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins (protect your hands with a cloth if they are too hot), then chop them quite small. You can also watch how to do this in our cookery School Video on the right When the onions are browned, add the garlic to the casserole, let this cook for about 1 minute, then add the tomatoes, tomato purée, rosemary, bay leaf, white wine and white wine vinegar. Now add some seasoning and bring it up to the boil, then let it bubble and reduce (without covering) to about half its original volume, which will take about 20 minutes. Now add the chicken pieces, stir them around a bit, then put the lid on and allow to simmer gently for 40 minutes, until the chicken joints are cooked through. If you require more carbs in your meal, and you don’t want this gorgeous meal as a low carb option,
this can be served with a portion per person of green tagliatelle, noodles, rice or a simple vegetable (e.g. potatoes/sweet potatoes) There you have it, our low carb chicken cacciatora (Check out our other blog about consuming enough water!)
A version of the famous Italian classic (chicken cacciatora) – best made in the autumn when there’s a glut of red, ripe, full-flavoured...