Chicken Cacciatore
with olives and buttery mash
The quantities provided above are averages only.
Ingredients
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 Barley, Wheat)
1 sachet(s)
Dried Thyme
Not included in your delivery
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk (Optional)
to taste
Water
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
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 the potatoes in a colander and return to the pan 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.
Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Roughly chop the olives.
Roughly chop the parsley (stalks and all).
Place a large pan over high heat with a drizzle of oil. Add the carrot and stir-fry for 5-6 mins, until it gets a nice color. Add the thyme and pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks. Season with salt and pepper.
Add the chicken and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Fry until browned all over, 3-5 mins. Turn occasionally. Stir in the chopped tomato and olives. Add 0.5 tsp sugar (per 2P) and bring to the boil.
Simmer until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Season to taste with salt, pepper and sugar.
Dish the mash on one side between plates. Spoon the cacciatore on the other side and top with chopped parsley.
