Olive Garden Italian Dressing Chicken Recipe

Garden Chicken Cacciatore

Total Time

Prep: 15 min. Cook: 8-1/2 hours

Makes

12 servings

Treat company to this perfect Italian meal. You'll have time to visit with your guests while it simmers, and it often earns rave reviews. I like to serve it with couscous, green beans and a dry red wine. Mangia! —Martha Schirmacher, Sterling Heights, Michigan

Garden Chicken Cacciatore

Garden Chicken Cacciatore Recipe photo by Taste of Home

Ingredients

12 boneless skinless chicken thighs (about 3 pounds)
2 medium green peppers, chopped
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (6 ounces) tomato paste
1 medium onion, chopped
1/2 cup reduced-sodium chicken broth
1/4 cup dry red wine or additional reduced-sodium chicken broth
3 garlic cloves, minced
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Minced fresh parsley, optional

Directions

Place chicken in a 4- or 5-qt. slow cooker. In a medium bowl, combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Cook, covered, on low 8-10 hours or until chicken is tender.
In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high 30 minutes or until sauce is thickened. If desired, sprinkle with parsley before serving.

Editor's Note

To Prepare as a Freezer Meal: In an airtight freezer container, layer chopped green peppers, onions, garlic, salt, pepper and chicken. Seal. Freeze for up to 6 months. Thaw overnight in refrigerator before use.
To Prepare Freezer Meal in a Slow Cooker: Empty thawed contents of container into slow cooker; add tomatoes, tomato paste, broth and red wine. Cook as directed.
To Prepare Freezer Meal in an Electric Pressure Cooker: Empty thawed contents of container into a 6-qt. electric pressure cooker; add tomatoes, tomato paste, broth and red wine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.) Thicken sauce as directed.

Nutrition Facts

3 ounces cooked chicken with about 1/2 cup sauce: 207 calories, 9g fat (2g saturated fat), 76mg cholesterol, 410mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.