Chicken cacciatore
6
serves of vegetables in each serve
Featured in:
Sandwich alternativesPreparation time: 15 minutes
Cooking time: 240 minutes
Serves: 6
6 serves of vegetables per serve
Diet and Allergies:
Featured in:
Sandwich alternativesPreparation time: 15 minutes
Cooking time: 240 minutes
Serves: 6
6 serves of vegetables per serve
Diet and Allergies:
Ingredients
Olive oil spray
6 chicken thighs, bone-in, skin removed, trimmed of fat
1 kg baby potatoes, quartered
2 cloves garlic, crushed
1 brown onion, diced
1 red capsicum, deseeded & diced
2 carrots, peeled & diced
2 celery sticks, diced
1 tsp dried basil or oregano
200ml reduced-salt chicken stock*
400g jar tomato passata
1 400g tin crushed tomatoes
2 tbsp tomato paste
½ cup Kalamata olives, pitted
1 cup mushrooms, sliced
¼ cup fresh basil, picked
Method
Heat a large non-stick frypan over medium-high heat. Spray with olive oil and cook the chicken in batches until golden brown on all sides.
Add the potatoes to the slow cooker. Place the chicken on top and add the rest of the ingredients (except the olives & mushrooms) and stir. Cover and cook on high for 4 hours, or low for 8 hours. Half an hour before serving, add the olives and mushrooms.
Serve topped with fresh basil.
*Gluten free when using gluten free stock
Tip
- For lunch use leftover chicken and sauce in a wrap.
- If you don't have a slow cooker, you can use a cast iron pot with lid and cook in the oven at 1400C for 4 hours
