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
Chicken Cacciatore
with sweet potato-carrot mash & pickled peppers
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chicken Cacciatore?
The preparation time for Chicken Cacciatore with sweet potato-carrot mash & pickled peppers is between 25 and 40 minutes.
What is the total time required to make Chicken Cacciatore with sweet potato-carrot mash & pickled peppers?
The total time required to make Chicken Cacciatore with sweet potato-carrot mash & pickled peppers is between 40 and 55 minutes.
How many servings does Chicken Cacciatore provide?
4 servings
What are the main ingredients in Chicken Cacciatore?
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
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?
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
How many calories does Chicken Cacciatore have?
785 calories
How much fat content does Chicken Cacciatore have?
grams
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