Chicken Cacciatore

Chicken thighs have a meatier taste than breast meat.  To keep the fat down, we’ve removed the skin. Flavor stays, fat does not ;). 

INGREDIENTS (serves 4):

  • 2 Tbsp olive oil
  • 8 chicken thighs, skin removed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 carrot, peeled and diced finely
  • 1 (14.5-ounce) can crushed tomatoes
  • ½ cup dry red wine
  • 1 bay leaf
  • ½ tsp salt
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp pepper 

    1. Add oil to a large Dutch oven and heat over high heat.  Season thighs with salt and pepper and add to the Dutch oven. Sautee until brown on both sides, about 4 minutes per side.  Remove chicken.
    2. Add onion, garlic and carrot and cook for a few minutes until the onion becomes translucent.
    3. Return chicken to Dutch oven and add remaining ingredients.  Bring to a boil, reduce heat, cover and simmer for 20 minutes or until chicken is cooked through and fork tender.

    Serves 4

    • FOR JOURNALING ON THE F-FACTOR DIET: 0g carbohydrate, 2g fiber This is a Step 1 Approved Recipe
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 316 calories, 26g protein, 11g carb, 2g fiber, 9g net carb, 17g fat, 4g sat fat, 613mg sodium