A lower-calorie way to make Chicken Cacciatore
Chicken Cacciatore braises skinless thighs in tomato and herbs
Skinless chicken thighs, capsicum and mushrooms simmer in a robust tomato sauce for about 460 calories with polenta.
Chicken cacciatore is naturally suited to a lighter family dinner when the chicken skin is removed and vegetables remain central. Thighs are browned dry before capsicum and mushrooms enter, preventing a pale watery braise. Wine and tomato lift the fond, and the chicken finishes gently in the sauce while quick polenta absorbs it at the table.
What changes—and what stays
From often 600–850 calories with skin-on chicken, more oil and large pasta portions to 460 calories
Remove chicken skin, brown vegetables until dry and serve the tomato braise with a measured portion of polenta. Chicken fond, garlic, rosemary, olives and reduced wine give the tomato sauce depth while capsicum adds sweetness.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Remove chicken skin, brown vegetables until dry and serve the tomato braise with a measured portion of polenta | Chicken fond, garlic, rosemary, olives and reduced wine give the tomato sauce depth while capsicum adds sweetness. |
How the flavor stays
Chicken fond, garlic, rosemary, olives and reduced wine give the tomato sauce depth while capsicum adds sweetness.
A cost rule that survives inflation
Chicken thighs stay tender at lower cost than breast fillets, and capsicum, mushrooms and canned tomato turn one pot into five complete meals.
Ingredients for 5
Measure first; timing is part of how this recipe uses less fat.
- 900 gboneless skinless chicken thighs
- 500 gcapsicum
- 400 gmushrooms
- 800 gcanned tomatoes
- 250 gonion
- 250 mllow-sodium chicken stock
- 250 gdry polenta
- 60 golives
- 18 golive oil
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Dry and brown skinless thighs
Trim visible fat, pat thighs dry and sear in measured oil until dark on both broad sides, then remove.
Look for: Chicken should carry a brown crust while remaining undercooked in the centre.
Step 2 · follow the visible cue
Cook mushroom and capsicum water away
Add mushrooms, capsicum and onion and cook until softened and the pan returns to a dry sizzle.
Look for: Vegetables should show browned edges with no watery pool beneath them.
Step 3 · follow the visible cue
Reduce tomato sauce before returning chicken
Add garlic, rosemary, wine, tomato and stock, scrape the fond and simmer until the sauce begins to coat a spoon.
Look for: The raw wine aroma should disappear and tomato liquid reduce to a loose sauce.
Step 4 · follow the visible cue
Braise gently and finish with olives
Return chicken and simmer covered until 74°C, uncover briefly, add olives and serve over measured soft polenta.
Look for: Thighs should be tender, sauce glossy and polenta hold a soft mound on the plate.
Calories at the same serving size
207 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 5 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Refrigerate for four days or freeze the chicken and sauce for three months. Cook polenta fresh or loosen leftovers with water.
Refrigerate for four days or freeze the chicken and sauce for three months. Cook polenta fresh or loosen leftovers with water.
Frequently asked questions
Can I omit the wine?
Yes. Use extra stock plus a teaspoon of red wine vinegar added after reduction.
Can I use chicken breast?
Yes, but add it later and stop at 74°C because breast meat dries during a long braise.
- boneless skinless chicken thighs900 g
- capsicum500 g
- mushrooms400 g
- canned tomatoes800 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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