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 PREPARATION TIME: 12 MINUTES
SERVES: 4+4 for Second Supper
Some kids don’t like things all cooked together so when preparing this dish I often cook a few pieces of chicken thoroughly in the first step and keep them separate, then serve them with the sauce as a dip.
Ingredients:
- 2 lb (1 kg) boneless skinless chicken thighs
- 2 tsp (10 mL) grapeseed oil
- 1 onion, cut into rings
- 1 sweet green pepper, cored, seeded and chopped
- 6 cloves garlic
- 2 cans (each 24 oz/680 mL) tomato sauce
- 2 tsp (10 mL) dried oregano
- 2 tsp (10 mL) dried basil
- 1 tsp (5 mL) dried rosemary
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) hot pepper flakes
- 1/4 tsp (1 mL) pepper
- 2 dashes Tabasco sauce
- 8 oz (250 g) mushrooms, sliced, optional
- 1 cup frozen green peas
- 1/4 cup (50 mL) fresh parsley, chopped, optional
- 4 large pumpernickel buns
Directions:
Cut chicken into pieces one-quarter the size of your palm. Heat a large deep pot over medium high heat then add oil. Add chicken in 2 batches; just to brown on all sides, letting pan reheat before adding second batch. Remove from pan and set aside.
Add onion, green pepper and garlic; turn heat down to medium and cook until onion is tender.
Add tomato sauce, oregano, basil, rosemary and thyme to pot. Return chicken to pot; simmer over medium-low heat, uncovered, for 45 minutes, stirring occasionally.
Add red pepper flakes, pepper and Tabasco sauce.
Remove half of the contents to freezable containers to serve as pasta sauce later in the week with spinach linguini.
Add mushrooms and green peas to remaining portion as well as parsley, if desired.
Refrigerate this half to serve as stew for up to 3 days. Reheat in microwave or in saucepan until warmed through and serve in Pumpernickel buns that have been hollowed out to use as edible bowls.
Freeze remaining portions for up to 4 weeks.
Tips
Chicken thighs are much juicier and higher in iron than breasts, although they are higher in fat. We’ve reduced some of the fat here by using skinless thighs.
The sauce here is a leaner version of spaghetti sauce and is great served over pasta. Try spelt or whole wheat pasta for better nutrition, but if your kids are really picky, even spinach pasta is better than white. (Other colors of pasta usually do not contain more nutrients than standard white pasta.)
Bonus: Second Supper!!! - Chicken Cacciatore with spinach linguini
The work is done, why not reap the rewards? Serving this over pasta the second time around turns it into a whole new meal…
Ingredients:
- 3-4 cups reserved chicken cacciatore
- 1 pound spinach linguini
- ¼ cup grated parmesan cheese
- 10 oz package mixed greens
There is enough Chicken Cacciatore here to serve four over pasta. Prepare linguini according to package directions while you reheat sauce in microwave or on the stovetop in a pot. Toss together and empty onto a large platter, top with parmesan cheese and serve family style. Serve with a package of mixed greens and salad dressing.
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