Chicken Cacciatore

Curtis Stone shared this recipe on an episode of The Biggest Loser. We tried it tonight and it was really good.


2 teaspoons olive oil
Four 4-ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
¼ cup red wine (I left this out)
2 cups Muir Glen diced fire roasted tomatoes (sodium free) ( I used regular diced tomatoes)
1 sprig thyme
1 bay leaf
½ teaspoon dried oregano
1 cup broccoli, cut into small pieces
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped (I left these out.)
1 cup steamed brown rice to serve

• Heat a large saucepot over medium high heat and add 1 teaspoon of oil to the pan.
• Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.
• Remove the chicken to a plate and add the remaining oil to the pan.
• Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers.
• Cook the garlic and peppers for 2 minutes and add the mushrooms.
• Cook the mushrooms for 4 minutes stirring often.
• Add the red wine and allow to reduce until almost dry.
• Add the tomatoes to the pot and stir well.
• Add the thyme, bay leaf and oregano.
• Bring to the simmer and reduce heat to low.
• Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
• Stir in all but one pinch of the parsley.
• To serve, spoon 1/4 cup of brown rice onto the center of a serving plate.
• Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates.
• Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.