المكونات
- Red onion 1
- Garlic 2 cloves
- SpinneysFOOD Red Capsicum 1
- Chicken thighs 6, bone-in, skin-on
- SpinneysFOOD Fine Sea Salt 1½ tsp
- SpinneysFOOD Black Pepper 1 tsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- SpinneysFOOD Portobello Mushrooms 300g
- SpinneysFOOD Chilli Flakes ½ tsp
- Chicken stock 125ml
- SpinneysFOOD Organic Chopped Italian Tomatoes 1 x 400g tin
- SpinneysFOOD Organic Italian Tomato Pesto 2 tbsp
- SpinneysFOOD Dried Oregano 1 tsp
- Mixed pitted olives 100g
- Capers 2 tsp
- SpinneysFOOD Fresh Parsley A handful
- SpinneysFOOD Fresh Basil leaves A handful
Nutrition (Per serving)
- سعرات حرارية 414
- دهون 28.9g
- المشبعة 7.3g
- بروتين 27.6g
- الكربوهيدرات 10.2g
- السكريات 4.5g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Chicken cacciatore
Italian 20 Mins Prep · 40 Mins Cook
- Finely slice the onion. Crush the garlic. Slice and deseed the capsicum.
- Season the chicken with ½ teaspoon each of salt and pepper.
- Heat the oil in a medium-sized pot or pan and brown the chicken on either side, for approx. 3 minutes, or until the skin becomes golden and crispy. Remove the chicken from the pan and set aside. Reserve the oil in the pan.
- Add the onion to the same pan along with the whole mushrooms and sauté over a medium-high heat for 3 minutes. Add in the garlic, capsicum and chilli flakes and sauté for a further minute. Lower the heat and add in the stock, tinned tomatoes, tomato pesto, oregano, olives, capers (or caper berries) and remaining salt and pepper. Stir to combine.
- Place the chicken in the sauce and simmer for approx. 30 minutes uncovered. Once the chicken is cooked through stir in the fresh parsley and basil.
- Serve with crusty bread or creamy polenta.