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Sicilian Chicken Cacciatore


4 skinless chicken breasts, bone-in

1/4 cup all-purpose flour

3 Tbsp. olive oil

1 small onion, chopped

3 garlic cloves, finely chopped

1/2 cup dry red wine

2 oz. sun-dried tomatoes, sliced into strips

1 (28 oz.) can diced tomatoes with juice

1 cup reduced sodium chicken broth

1 sprig fresh thyme

1 bay leaf

1/2 cup Kalamata olives, pitted, rinsed and chopped

1 tsp. kosher salt

2 tsp. black pepper


Soak the sun-dried tomatoes in wine. Set aside. Cut each chicken breast into 2 pieces, crosswise. Sprinkle chicken with salt and pepper. Dredge the chicken pieces in the flour, coating lightly.

In a large sauté pan, heat the oil over medium heat until oil begins to shimmer. Add the chicken pieces and sauté just until brown, about 3-4 minutes per side. Transfer chicken to a plate and set aside. Add the onion and garlic to the same pan, sautéing over medium heat until onion is tender and aromatic, about 5 minutes. Add sun-dried tomatoes and wine. Simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, thyme, bay leaf and olives. Return chicken pieces to pan and coat them in sauce. Bring the sauce to a simmer, covering and simmering over medium-low heat until the chicken is cooked through, about 30 minutes. Transfer chicken to a platter. Adjust the seasoning to taste. If needed, boil the sauce until it thickens slightly, about 3 minutes. Skim off any excess fat from the sauce, then spoon over chicken. Serve.

Yield: 8 servings

Nutritional information

Per serving: 291 calories, 10.7g fat, 29.2g protein, 15.3g carbohydrate, 2g dietary fiber, 66mg cholesterol, 944mg sodium, 727mg potassium, 42.9mg calcium

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