What are the main ingredients in Chicken Cacciatore?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter (optional)

What is the nutritional information of Chicken Cacciatore?

Calories: 785, Carbs: 89 grams, Fat: grams, Protein: 39.3 grams, Sugar: 44.6 grams, Salt: 1820 grams

How do I prepare Chicken Cacciatore?

MASH IT UP!: Put the sweet potato and carrot in a bowl, pop a knob of butter or coconut oil (optional) and add a splash of milk or water. Mash with a fork or potato masher until desired consistency and season to taste. WARM UP THE BELLY!: Plate up the mash, dish up some saucy chicken cacciatore on the side, scatter over the chopped pickled peppers and garnish with the remaining parsley. Enjoy Chef! PARTIALLY ROASTED: Preheat the oven to 200°C. Place the chicken pieces on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 15 minutes until browned slightly but not cooked through. STEAMY SWEET POT: Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato and carrot chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. CHICKEN CACCIATORE: Place a pot over medium heat with a drizzle of oil. When hot, fry the quartered mushrooms and diced onions for 5-6 until the onions are soft and the mushrooms are turning golden. Add the grated garlic and Italian Rub and fry for 1-2 minutes until fragrant. Stir through the red wine (if using) and reduce until almost evaporated. Add the cooked chopped tomato, 80ml of water, and roasted chicken pieces and simmer for 12-15 minutes until the chicken is cooked through and the sauce is thickening. In the final 2-3 minutes add the drained chopped olives and ½ of the chopped parsley. Remove from the heat and season with some salt, pepper and a sweetener of choice.

What should be prepared from my kitchen to make Chicken Cacciatore?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter (optional)

Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Paper Towel; Butter (optional)

Enjoy this weeknight dinner of chicken pieces simmered in a herby tomato and wine sauce accompanied by olives and basil. Serve this up with sweet potato and carrot mash and a scattering of pickled peppers. Yum yum…

Chicken Cacciatore

with sweet potato-carrot mash & pickled peppers

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Carrot
Chicken
Cooked Chopped Tomato
Cooked Chopped Tomatoes
Free-range Chicken Pieces
Fresh Parsley
Garlic Clove
Garlic Cloves
NOMU Italian Rub
Onion
Pickled Bell Peppers
Pitted Kalamata Olives
Red Wine (optional)
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Paper Towel
Butter (optional)

Serves 1

PARTIALLY ROASTED
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 15 minutes until browned slightly but not cooked through.
STEAMY SWEET POT
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato and carrot chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
CHICKEN CACCIATORE
Place a pot over medium heat with a drizzle of oil. When hot, fry the quartered mushrooms and diced onions for 5-6 until the onions are soft and the mushrooms are turning golden. Add the grated garlic and Italian Rub and fry for 1-2 minutes until fragrant. Stir through the red wine (if using) and reduce until almost evaporated. Add the cooked chopped tomato, 40ml of water, and roasted chicken pieces and simmer for 12-15 minutes until the chicken is cooked through and the sauce is thickening. In the final 2-3 minutes add the drained chopped olives and ½ of the chopped parsley. Remove from the heat and season with some salt, pepper and a sweetener of choice.
MASH IT UP!
Put the sweet potato and carrot in a bowl, pop a knob of butter or coconut oil (optional) and add a splash of milk or water. Mash with a fork or potato masher until desired consistency and season to taste.
WARM UP THE BELLY!
Plate up the mash, dish up some saucy chicken cacciatore on the side, scatter over the chopped pickled peppers and garnish with the remaining parsley. Enjoy Chef!

Free-range Chicken Pieces - 2
Sweet Potato - 250g
Carrot - 120g
Button Mushrooms - 65g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 5ml
Red Wine (optional) - 50ml
Cooked Chopped Tomatoes - 200g
Pitted Kalamata Olives - 50g
Fresh Parsley - 5g
Pickled Bell Peppers - 50g

Download the Recipe

Serves 2

PARTIALLY ROASTED
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 15 minutes until browned slightly but not cooked through.
STEAMY SWEET POT
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato and carrot chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
CHICKEN CACCIATORE
Place a pot over medium heat with a drizzle of oil. When hot, fry the quartered mushrooms and diced onions for 5-6 until the onions are soft and the mushrooms are turning golden. Add the grated garlic and Italian Rub and fry for 1-2 minutes until fragrant. Stir through the red wine (if using) and reduce until almost evaporated. Add the cooked chopped tomato, 80ml of water, and roasted chicken pieces and simmer for 12-15 minutes until the chicken is cooked through and the sauce is thickening. In the final 2-3 minutes add the drained chopped olives and ½ of the chopped parsley. Remove from the heat and season with some salt, pepper and a sweetener of choice.
MASH IT UP!
Put the sweet potato and carrot in a bowl, pop a knob of butter or coconut oil (optional) and add a splash of milk or water. Mash with a fork or potato masher until desired consistency and season to taste.
WARM UP THE BELLY!
Plate up the mash, dish up some saucy chicken cacciatore on the side, scatter over the chopped pickled peppers and garnish with the remaining parsley. Enjoy Chef!

Free-range Chicken Pieces - 4
Sweet Potato - 500g
Carrot - 240g
Button Mushrooms - 125g
Onion - 1
Garlic Cloves - 2
NOMU Italian Rub - 10ml
Red Wine (optional) - 100ml
Cooked Chopped Tomato - 400g
Pitted Kalamata Olives - 100g
Fresh Parsley - 10g
Pickled Bell Peppers - 100g

Download the Recipe

Serves 3

PARTIALLY ROASTED
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 20 minutes until browned slightly but not cooked through.
STEAMY SWEET POT
Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato and carrot chunks in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
CHICKEN CACCIATORE
Place a large pot over medium heat with a drizzle of oil. When hot, fry the quartered mushrooms and diced onions for 6-7 until the onions are soft and the mushrooms are turning golden. Add the grated garlic and Italian Rub and fry for 1-2 minutes until fragrant. Stir through the red wine (if using) and reduce until almost evaporated. Add the cooked chopped tomato, 100ml of water, and roasted chicken pieces and simmer for 15-20 minutes until the chicken is cooked through and the sauce is thickening. In the final 2-3 minutes add the drained chopped olives and ½ of the chopped parsley. Remove from the heat and season with some salt, pepper and a sweetener of choice.
MASH IT UP!
Put the sweet potato and carrot in a bowl, pop a knob of butter or coconut oil (optional) and add a splash of milk or water. Mash with a fork or potato masher until desired consistency and season to taste.
WARM UP THE BELLY!
Plate up the mash, dish up some saucy chicken cacciatore on the side, scatter over the chopped pickled peppers and garnish with the remaining parsley. Enjoy Chef!

Free-range Chicken Pieces - 6
Sweet Potato - 750g
Carrot - 360g
Button Mushrooms - 170g
Onion - 2
Garlic Cloves - 3
NOMU Italian Rub - 15ml
Red Wine (optional) - 150ml
Cooked Chopped Tomato - 600g
Pitted Kalamata Olives - 150g
Fresh Parsley - 15g
Pickled Bell Peppers - 150g

Download the Recipe

Serves 4

PARTIALLY ROASTED
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 20 minutes until browned slightly but not cooked through.
STEAMY SWEET POT
Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato and carrot chunks in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
CHICKEN CACCIATORE
Place a large pot over medium heat with a drizzle of oil. When hot, fry the quartered mushrooms and diced onions for 6-7 until the onions are soft and the mushrooms are turning golden. Add the grated garlic and Italian Rub and fry for 1-2 minutes until fragrant. Stir through the red wine (if using) and reduce until almost evaporated. Add the cooked chopped tomato, 150ml of water, and roasted chicken pieces and simmer for 15-20 minutes until the chicken is cooked through and the sauce is thickening. In the final 2-3 minutes add the drained chopped olives and ½ of the chopped parsley. Remove from the heat and season with some salt, pepper and a sweetener of choice.
MASH IT UP!
Put the sweet potato and carrot in a bowl, pop a knob of butter or coconut oil (optional) and add a splash of milk or water. Mash with a fork or potato masher until desired consistency and season to taste.
WARM UP THE BELLY!
Plate up the mash, dish up some saucy chicken cacciatore on the side, scatter over the chopped pickled peppers and garnish with the remaining parsley. Enjoy Chef!