Chicken Cacciatora

"This is my version of the famous Italian classic – 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."
Servings:
4 people

Health Score

High
Medium
Low
7.4 / 10
Medium score

Glycemic Index

Index
27
Low
Load
4
Low

Nutrition per serving:

Calories880.26 kcal44%
Fat55.26 g79%
Carbs14.57 g6%
Sugars7.16 g8%
Protein65.68 g131%
Sodium444.51 mg22%
Fiber3.30 g12%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
27
Low
Glycemic Load
4
Low

Ingredients

1 x 3 lb (1.35 kg) Traditional Free Range chicken, jointed into 8 pieces
1 tablespoon white wine vinegar
salt and freshly milled black pepper
1 tablespoon olive oil
2 large-ish onions, peeled and thickly sliced
1 lb 8 oz (700 g) ripe red tomatoes
2 large cloves garlic, peeled and crushed
1 level tablespoon tomato purée
1 level tablespoon fresh rosemary leaves, bruised and finely chopped
1 bay leaf
10 fl oz (275 ml) dry white wine

Directions

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