Uhh, some of you may have noticed that there was a long weekend-shaped hole between Day 14 and Day 15 of the Romancing the Bee Diet…
I was visiting my daughter Molly and the adorable Baby Lucy in Chicago, and between the pizza, the macarons and the three course luncheon at the American Girl Doll Store, I kind of fell off the Diet Wagon.
I’m back on it though, without sustaining too much damage. After all, the RTBD should be a joyous way of life, not an exercise in Food Deprivation.
This Chicken Cacciatore recipe is fabulous, and made it easy for me to return to low Glycemic Index eating.
Of course, I’ll be madly working to create a recipe for RTBD macarons to further enhance the RTBD experience!! 🙂
Yield: 6 servings
2 to 3 tablespoons olive oil
1 (5-6 pound) chicken cut into eighths
Salt and freshly ground black pepper
1 pound cremini mushrooms, quartered
2 large yellow onions, halved and thinly sliced
1 large yellow bell pepper, thinly julienned
4 ounces thick cut bacon, finely diced
3 cloves garlic, thinly sliced
1/4 teaspoon red chili flakes
1/2 cup dry white wine
1 cup low-sodium canned chicken broth
1 (15-ounce) can diced tomatoes and their juices
1 tablespoon honey
3 sprigs fresh rosemary
2 tablespoons aged balsamic vinegar or capers
3 tablespoons chopped fresh basil leaves
Freshly grated Parmigiano-Reggiano
Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and bacon and cook until golden brown, season with salt and pepper and remove to a plate.
Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, honey and rosemary and bring to a simmer. Return the chicken, mushrooms and bacon to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.
Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Sprinkle with grated cheese.