Chicken Cacciatore
Choose either the dump and run slow cooker version or pop it in the oven for an hour. Totally up to what suits you on the day.
Ingredients
- 6 chicken thighs
- 1 tbsp olive oil
Sofrito
- 1 onion - roughly chopped
- 4 garlic cloves
- 3 celery stalks - roughly chopped
- 1 carrot - roughly chopped
Sauce
- 150 ml red wine
- 800 grams tinned tomatoes
- 300 grams mushrooms - sliced, any variety (lovely if you can mix it up)
- 8 sprigs thyme
- 1 tsp dried oregano
- ¼ cup basil -roughly chopped
- ¼ cup parsley - roughly chopped
- ½ cup kalamata olives
To Serve
- mashed potato, polenta or pasta
- steamed green beans or side salad
Instructions
- Preheat oven to 190C
- In a large oven proof pan with lid, heat olive oil. Season chicken with salt and pepper and cook for a minute each side to brown. Remove and set aside.
- To make the sofrito, blitz all ingredients in blender until finely chopped. Add to pan and cook for 5 minutes.
- Pour in wine and cook for a further minute. Add tomatoes, oregano, thyme, mushrooms. Season with salt and pepper and stir to combine. Nestle chicken in sauce.
- Pop in oven with lid on and cook for 40 minutes. Remove and add olives, basil and parsley and stir. Return to oven for a further 20 minutes with lid off.
- Remove from oven, check seasoning. Serve with sides of choice.
Slow Cooker
- Place all ingredients, except olives, basil and parsley, in the slow cooker and cook on low for 6-8 hours. Just before serving, add olives, parsley and basil.
Tips and Variations
GLUTEN FREE
LOW CARB - Choose low carb sides (cauliflower mash, steamed greens or salad)
VEGETARIAN - Use 2 x 400 gram tins lentils, add extra mushrooms.
Total calories are calculated without sides
Nutrition
Calories: 265kcal | Carbohydrates: 16g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 477mg | Potassium: 962mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2411IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 4mg
