I came across this recipe and although I had made this dish before I was intrigued by the use of different ingredients. Not only was it easy to make the recipe was easily adapted so it went in the oven but it was also low in fat which I was impressed with.
Chicken Cacciatore with Mashed Potato
(recipe adapted from Weight Watchers Programme Cookbook)
Points per serve: 5.5
320 grams skinless chicken drumsticks (4)
440 grams chicken thigh fillets, fat trimmed and halved (4)
6 rashers Weight Watchers Bacon, finely chopped
1 medium brown onion, finely chopped
1 stick celery, finely chopped
2 medium carrots, thinly sliced
2 garlic cloves, crushed
800 gram can chopped tomatoes
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
1/4 cup pitted kalamata olives
1 tablespoons drained baby capers in vinegar
2 tablespoons fresh flat leaf parsley
500 grams potatoes, peeled and diced
1/3 cup skim milk
Preheat oven to 180 degrees Celsius.
Lightly spray a large non stick fry pan with cooking spray and heat over high heat. Cook chicken, in batches, for 5 minutes or until browned all over. Transfer to a large casserole dish. Respray pan with oil, add bacon and cook for 3 minutes or until browned. Place in casserol dish with chicken. Respray pan, add onion and celery, cooking for 5 minutes or until softened. Add the onion mixture to casserole dish along with the carrot, garlic, tomatoes, sugar and vinegar. Cover and cook for 40 minutes.
Meanwhile boil, steam or microwace potatoes until very tender. Mash together with milk and season with salt and pepper.
Add olives and capers to the chicken dish and cook for a further 10 - 20 minutes or until sauce has thickened. Remove chicken and transfer to a serving dish. Spoon over sauce and sprinkle with parsley.
Serve with mashed potato.
(click here for a printable version of this recipe)