Preparation time is 20minutes
Cook time is 1hours 15minutes
Total time is 1hours 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/2 cup plain flour
- 1 red capsicum, deseeded, thinly sliced
- 1 brown onion, roughly chopped
- 1/4 cup flat-leaf parsley, leaves roughly chopped (to serve)
- 200grams button mushrooms, sliced
- 2teaspoons Italian dried herbs
- 800grams can cherry tomatoes (2 cans)
- 1 cup chicken stock
- 1 cup green olives
- 2tablespoons olive oil
- 160grams crusty bread (to serve)
- 1kilograms chicken thighs and drumsticks
- 1teaspoons salt (to taste)
- 1teaspoons pepper
Nutrition per serving
2820kJ / 672Cal
2820 Kilojoules or 672 Calories
32% of daily energy intake*
Protein
56.2grams
Fat
28.8grams
Carbs
43.5grams
Sugars
11.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This chicken cacciatore recipe is a delicious and warming one-pot meal. Serve the rustic Italian stew over pasta or with a side of crusty bread.
Method
Step 1 of 2
Lightly coat chicken thighs and drumsticks with flour. Heat oil in a large heatproof casserole over medium heat. Cook chicken, in batches, for 8-10 minutes or until golden on all sides. Transfer to a plate.
Step 2 of 2
Add onion, mushroom, capsicum and herbs to pan. Cook for 8 minutes or until softened. Stir in tomato and stock. Season with salt and pepper. Bring to the boil. Return chicken to pan. Reduce heat, cover and simmer for 45 minutes or until chicken is cooked through. Add olives. Cook for 2 minutes to heat through. Sprinkle with parsley and serve with crusty bread.
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