Recipe: Summer Chicken Cacciatore with Squash

SUMMER CHICKEN CACCIATORE WITH SQUASH

1 cut-up frying chicken (1 1/2 pounds)
1 clove of garlic, minced
1 onion, chopped
1 large vine-ripe tomato, peeled and diced (or one 8-ounce can)
1 cup tomato juice
1/4 cup dry white wine
1 green bell pepper, seeded and diced
fresh or dried basil and oregano
water (as needed)
4 cups sliced summer squash (or 2 packages, defrosted)
salt and freshly ground pepper (to taste)
4 teaspoons grated Parmesan cheese (for garnish)
fresh-snipped parsley (for garnish)

Brown the chicken pieces skin-side-down in a nonstick chicken fryer or nonstick skillet with no fat added. Add 1 tablespoon water, cover and cook over moderate heat 1 minute. Uncover, and continue to cook; the chicken will begin to brown in its own melted inner fat. Cook slowly, uncovered, until chicken skin is golden brown and well rendered of fat. Drain and discard fat from the skillet.

Add garlic, onion and 1 tablespoon water to the skillet. Cook and stir 1 minute, until onion is limp.

Add tomato, tomato juice, white wine and diced bell pepper. Sprinkle with 2 tablespoons fresh basil or oregano, or 1 tablespoon of each. (If using dried herbs, use 2 teaspoons, or 1 teaspoon of each.) Cover, and simmer over low heat until chicken is tender, about 40 to 50 minutes. Stir occasionally, and add water if needed.

Meanwhile, slice the squash into eighths, lengthwise, and then slice the spears into 2-inch lengths.

Skim the fat carefully from the surface of the liquid in the skillet, and then add the squash. Cover and cook 2 minutes. Uncover and continue to cook, stirring occasionally until liquid is reduced to a thick sauce. Add salt and pepper to taste, and sprinkle with cheese and parsley before serving.

Makes 4 servings, about 200 calories each
Source: Barbara Gibbons to The Birmingham Post-Herald, July 31, 2002