Skinny Chicken Cacciatore – Dianne Bibby

Dianne Bibbys Skinny chicken cacciatoreDianne Bibby’s Skinny Chicken Cacciatore

Chicken Cacciatore, a classic Tuscan dish also known as Hunter’s stew, gets a quick remake and is on the table in less than 30 minutes. Traditionally made using pigeon, guinea fowl, rabbit or chicken, all depending on the catch of the day. Slow cooked in a heavy cauldron, hung over a smouldering fire required time and patience before this flavourful hot pot was ready for eating. For tonight’s supper, we’re tucking into this Skinny chicken cacciatore. It’s loosely put together around the original version but with added vegetables and grilled pools of melting mozzarella to finish.

Skinny Chicken Cacciatore

2 tablespoons olive oil
250g Portobello mushrooms, halved or diced
1 red onion, diced
1 garlic clove, minced
1 of each, orange and yellow sweet peppers, deseeded and roughy chopped
4 free-range chicken fillets, de-boned and skinless
1/3 cup dry white wine, Chenin Blanc will be good
400g tinned, chopped tomatoes
1/2 cup chicken stock
1/4 teaspoon dried red chilli flakes
peel of 1 small lemon
3 bay leaves, fresh or dried
1 teaspoon sugar or xylitol, if Banting
several stems fresh thyme and oregano
salt and pepper, to taste
chunks of roughly torn mozzarella

Heat 1 tablespoon love oil in a deep sided frying pan. Sauté the mushrooms on a high heat for several minutes until nicely browned. Season with salt and pepper. Transfer the mushrooms to a plate. Heat the remaining olive oil in the same pan and add the onion. Cook over a medium heat until softened. Add the garlic and sweet peppers and cook for a further 2 minutes.

Season the chicken fillets on both sides with salt and freshly ground black pepper. Shift the vegetables to the side of the pan and brown the chicken on both sides. Deglaze the pan with the wine and reduce by half. Add the tomatoes, stock, chilli, lemon peel, sugar and herbs. Return the mushrooms to the pan, cover with a lid and simmer for about 20 minutes. Adjust seasoning if needed. Place the mozzarella on top and brown under a hot grill until the cheese is bubbling and golden.

Michael’s  wine recommendation – CLICK HERE

Dianne BibbyDianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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January 31st, 2016|Categories: Recipes|Tags: , , |