Chicken Cacciatore

Ingredients

1 tablespoon oil
500g chicken thigh fillets, cut into 1.5 cm pieces
2 onions, sliced
3 cloves garlic, crushed
½ cup white wine
400g can salt reduced canned chopped
2 tablespoons tomato paste
Freshly ground black pepper, to taste
½ cup pitted Kalamata olives
1 tablespoon oregano leaves
250ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
½-1 teaspoon sugar
Steamed rice, for serving
Crisp green salad, for serving

Method

1. HEAT oil in a large non-stick frypan and cook the chicken for 5-6 minutes until browned. Remove and set aside.
2. REDUCE the heat, add the onion and sauté until softened. Add the garlic and cook gently for a further minute.  Add the wine, tomatoes and tomato paste and bring to the boil. Return the chicken to the pan, season with black pepper and cover. Simmer for 20-30 minutes or until tender. 
3. STIR through the olives, oregano, PHILLY and sugar and stir to combine.  Bring to the boil and cook for a further minute.  Serve with steamed rice and salad.

This classic Italian dish is given a guilt-free creamy makeover with PHILLY!