Our take on the classic chicken cacciatore, a one-pot Italian dish made with tomatoes, fresh herbs and lots of veggies – the perfect Autumn comfort food.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Finely dice one large carrot and three sticks of celery (store together in an airtight container in the fridge).
Cut one cauliflower into florets (store in an airtight container in the fridge).
Tips
Tips
- Searing the chicken first ensures a delicious brown outside but it also helps seal in the juices so the chicken stays moist and tender.
- If you’ve got any leftover white or red wine you can use half the amount of stock and ½ cup of wine.
Shortcuts
Vegetables
- You can swap out the cauliflower mash for regular potato mash or even pumpkin or sweet potato mash.
Protein
- For a vegetarian option simply swap chicken for 1 tin of cannellini beans (drained and rinsed) and swap chicken stock for vegetable stock. Scatter over 1/4 cup of roasted almonds (roughly chopped) for some added protein.
Other
- Swap out the olives for capers or if you don’t like either simply remove.
Ingredients
Chicken Cacciatore
- 500-600g chicken thighs
- 1 brown onion (finely diced)
- 1 large carrot (finely diced)
- 3 celery sticks (finely diced)
- 2 Tbsp of fresh mixed herbs (we used rosemary, oregano and thyme)
- 4 garlic cloves (crushed)
- ⅓ cup black or green pitted olives
- 400g tin of chopped tomatoes
- 1 cup chicken stock or bone broth
- Olive oil
- Salt and pepper
Cauliflower mash
- 1 cauliflower (cut into florets)
- 2 Tbsp butter
- Salt and pepper
Garnish
- ½ cup parsley (roughly chopped)
Method
- Preheat the oven to 180 degrees, fan bake.
- Heat 2 Tbsp of olive oil in a sauté pan or an ovenproof pan over high heat. Season the chicken thighs with salt and pepper and add to the pan.
- Cook for 3 minutes on either side or until golden brown. Remove from the heat and set aside.
- Add another 2 Tbsp of olive oil to the pan and turn down to medium heat. Add the onion, carrot, celery, herbs and garlic; cook for 10 or so minutes, the vegetables should be nicely softened.
- Add the chicken thighs back into the pan, along with the olives, chopped tomatoes and chicken stock. Bring to the boil then remove from the heat and cover with a lid or tinfoil.
- Pop into the oven to cook for 40 minutes or until the chicken has cooked through and the sauce has reduced.
- Whilst the chicken is cooking, you can prepare the cauliflower mash. Simply steam the cauliflower until tender. Add to a food processor or blender with butter, salt and pepper. Blend until smooth and creamy.
Variations
Vegetables
- You can swap out the cauliflower mash for regular potato mash or even pumpkin or sweet potato mash.
Protein
- For a vegetarian option simply swap chicken for 1 tin of cannellini beans (drained and rinsed) and swap chicken stock for vegetable stock. Scatter over 1/4 cup of roasted almonds (roughly chopped) for some added protein.
Other
- Swap out the olives for capers or if you don’t like either simply remove.
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