Instructions Jump to Ingredients ↑

  1. We’ve updated the traditional chicken cacciatore with the addition of pancetta, an unsmoked Italian bacon. It adds to the deep, meaty flavor of this stew while providing a nice salty bite.

  2. tablespoons all-purpose flour 1/2 teaspoon coarse salt 1/8 teaspoon pepper 12 oz. boneless skinless chicken thighs, cut into 1 1/2-inch pieces, patted dry 3 tablespoons extra-virgin olive oil, divided 1/4 cup diced pancetta or bacon (1/4 inch)

  3. medium onion, halved, thinly sliced lengthwise 1 (14.5-oz.) can diced tomatoes 5 oz. crimini mushrooms, quartered 2 tablespoons finely chopped fresh Italian parsley 1. Combine flour, salt and pepper in resealable plastic bag. Add chicken; shake to coat.

  4. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat until hot. Cook pancetta 1 minute or until it begins to render its fat. Add chicken, in batches if necessary; cook 5 minutes or until lightly browned, turning once.

  5. Add onion; reduce heat to low. Cover and cook 5 minutes or until onion is softened. Increase heat to medium-low. Add tomatoes; cover and cook 5 minutes or until sauce is thickened and chicken is no longer pink, stirring occasionally.

  6. Meanwhile, heat remaining 2 tablespoons oil in medium skillet over medium heat until hot. Cook and stir mushrooms 5 minutes or until browned. Remove from heat; stir in parsley. Stir into chicken mixture.

  7. (1 3/4-cup) servings PER SERVING: 670 calories, 46.5 g total fat (11.5 g saturated fat), 42.5 g protein, 22.5 g carbohydrate, 120 mg cholesterol, 890 mg sodium, 4.5 g fiber


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