A couple of my good friends are part Italian, and while I don’t have that heritage, I think I kicked it up a notch with this Chicken Cacciatore recipe I found while surfing the web last week. One thing that’s appealing about this recipe is that it uses skinless chicken thighs. I know–all you people (including me) who try to be ‘good’ and eat lower in fat meats, your ears are perking up now!

You can either buy skinless chicken thighs, or take the skin off them yourself. Personally, I don’t mind taking the skin off the chicken thighs myself. Doing so saved me about $6.50 and only cost me 5 minutes (I think it was about $1.39 for regular chicken thighs, and $3.49 for skinless chicken thighs).

I added pitted Kalamata olives, a little beef broth to the red wine, and seasoned and seared my chicken thighs before placing them in the crockpot. I know, it’s an extra step, but I feel weird about placing raw chicken thighs in my crockpot. Maybe it’s because I still recall my home economics teacher harping on safe food practices! That, and I think the chicken tastes better in the end if you season and sear it before putting it in the crockpot.

I served the Chicken Cacciatore with No Yolk Extra Broad Egg Noodles and steamed zucchini. It was a huge hit at our dinner table. If you try this recipe, please let me know how your family likes it.

Chicken Cacciatore

Prep time: 20 minutes
Cook time: 7-8 hours
Total time: 8 hours, 20 minutes

Ingredients

• 3 to 3.25 pounds skinless bone-in chicken thighs
• 14 oz. can diced tomatoes with Italian seasoning
• 6 oz. can tomato paste
• 1 cup lower-sodium chicken broth
• 1/4 cup red wine
• 1/4 cup lower-sodium beef broth (or chicken broth)
• 1 large onion, sliced and chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced and chopped
• 8 pitted Kalamata olives, halved
• 7 oz. mushrooms (I used canned, drain them before putting in crockpot)
• 1 1/2 teaspoons Herbes de Provence
• 1/4 teaspoon kosher salt

Season chicken thighs lightly with kosher salt and pepper. Over medium heat, sear chicken thighs about 30-45 seconds each side, or until the chicken is white on the outside instead of raw. This step is to sear only, not to cook. Place seared chicken thighs into crockpot. Put rest of ingredients on top. Stir a little to combine; chicken should remain on bottom of pot. Cook for 7-8 hours on low in your crockpot, until chicken is cooked thoroughly.

This dish is wonderful served with pasta. The chicken should be so tender it will literally fall off the bone. Enjoy!

Photo by Kelly Estes

All this healthy cooking and baking has me hankering for just a little unhealthy treat. Trouble is, I just can’t bring myself to cook something for dinner that is not low-fat. I’d be messing up my husband’s streak of eating nutritious, low-fat, or at least lower in fat meals.

But a girl can dream about cupcakes or a nice pot roast, right? Come with me on my imaginary food journey.

Becky of English Mum shared her mum’s recipe for marmalade, and it had me salivating over the possibility of making marmalade (which I’ve never done) and having it on a whole wheat bagel one morning. Rebecca Crump of Ezra Pound Cake had the most divine looking panna cotta with blackberry sauce that made my mouth start watering over the very thought of sneaking even one bite of that dessert. Oooh, but let’s move on to entrees. One cannot eat dessert all day!

I happened upon Wanna-be Lasagna from Kitchen Stewardship, and I was happily surprised to find a lower fat, Italian recipe that looked delicious. I’ve been trying to find more meatless recipes (with Lent coming up) and I found one that I’d love to try: a veggie muffaletta. A tip of the hat to Kona Gallagher at CliqueClack Food for what looks like a delicious meat-free sandwich.

I am starting to feel hungry looking at all that good food, so I must go. Mmmmm. I couldn’t help myself and I made blueberry pecan oatmeal muffins. I’m afraid they are not low-fat. What food are you pining to have?

Photo by Kelly Estes