Chicken Cacciatore
with olives and buttery mash
Our take on the Italian classic dish: Cacciatore. This version features diced chicken, herby thyme, briny olives and creamy mash.
Tags:
Calorie Smart
•Protein Rich
•Family Friendly
Allergens:
Gerste
•Hvede
•Schwefeldioxide und Sulfite
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
600 grams
Potatoes
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Bell Pepper
1 unit(s)
Carrot
5 grams
Parsley
1 sachet(s)
Olives
1 sachet(s)
Chicken Stock
(Contains: Gerste, Hvede)
1 sachet(s)
Dried Thyme
1 sachet(s)
Red Wine Jus
(Contains: Schwefeldioxide und Sulfite)
1 unit(s)
Garlic
Not included in your delivery
½ tsp
Sugar
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk (Optional)
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2368 kJ
Energy (kcal)566 kcal
Fat8.6 g
of which saturates2 g
Carbohydrate82.4 g
of which sugars24 g
Dietary Fiber6.2 g
Protein42.8 g
Salt4.5 g
Potassium194.4 mg
Calcium7.2 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly chop the olives. Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
3
- Place a large pan over high heat with a drizzle of oil.
- Fry the carrot until softened and starting to colour, 5-6 mins.
- Add the thyme and bell pepper and fry until just softened, 3-4 mins.
- Continue to stir while it cooks. Season with salt and pepper.
4
- Add the chicken and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Fry until browned all over, stirring occasionally, 3-5 mins.
- Stir in the chopped tomatoes, stock, red wine jus and olives.
- Add ½ tsp sugar (per 2P) and bring to the boil.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
5
- Simmer until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Season to taste with salt, pepper and sugar.
6
- Dish the mash onto one side of each plate.
- Spoon the cacciatore onto the other side.
- Top with a sprinkling of chopped parsley.
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