Chicken Cacciatore

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

4.7

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Milk (optional)
  • Paper Towel
  • Butter (optional)
Photo of Chicken Cacciatore
  1. PARTIALLY ROASTED

    Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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.

  3. Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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.

  4. 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.

  5. WARM UP THE BELLY!

    Plate up the mash, dish up some saucy Chicken/" title="View all our recipes with Chicken at eCook">Chicken cacciatore on the side, scatter over the chopped pickled peppers and garnish with the remaining parsley. Enjoy Chef!

  1. PARTIALLY ROASTED

    Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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.

  3. Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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.

  4. 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.

  5. WARM UP THE BELLY!

    Plate up the mash, dish up some saucy Chicken/" title="View all our recipes with Chicken at eCook">Chicken cacciatore on the side, scatter over the chopped pickled peppers and garnish with the remaining parsley. Enjoy Chef!

  1. PARTIALLY ROASTED

    Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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.

  3. Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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.

  4. 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.

  5. WARM UP THE BELLY!

    Plate up the mash, dish up some saucy Chicken/" title="View all our recipes with Chicken at eCook">Chicken cacciatore on the side, scatter over the chopped pickled peppers and garnish with the remaining parsley. Enjoy Chef!

  1. PARTIALLY ROASTED

    Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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.

  2. 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.

  3. Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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.

  4. 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.

  5. WARM UP THE BELLY!

    Plate up the mash, dish up some saucy Chicken/" title="View all our recipes with Chicken at eCook">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

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

Bulk Butternut, Pumpkin & Sweet Potato 800 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Baby Button Mushrooms 150 g

Baby Button Mushrooms 150 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Carrot & Celery Fingers 200 g

Carrot & Celery Fingers 200 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Medium Carrots 500 g

Medium Carrots 500 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Cauliflower, Broccoli & Carrots 400 g

Cauliflower, Broccoli & Carrots 400 G

Photo of Carrot, Quinoa and Sesame Seed Cracker Cakes 80 g

Carrot, Quinoa And Sesame Seed Cracker Cakes 80 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 808