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Better-for-you chicken cacciatore
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Healthier twist on classic chicken cacciatore with maximum flavor.
Ingredients:
  • 6 (about 1.1kg) chicken thigh cutlets, skin removed
  • 36.40 gm olive oil
  • 200g Swiss brown mushrooms, sliced
  • 1 red onion, thinly sliced
  • 4 ripe tomatoes, chopped
  • 4 garlic cloves, chopped
  • 1 red capsicum, deseeded, chopped
  • 1 yellow capsicum, deseeded, chopped
  • 1 carrot, peeled, chopped
  • 125ml (1/2 cup) white wine
  • 250ml (1 cup) chicken style liquid stock
  • 200g punnet grape tomatoes or cherry tomatoes
  • 60g (1/4 cup) kalamata olives, pitted
  • 40.00 ml chopped fresh oregano leaves, plus extra sprigs, to serve
  • Crusty sourdough bread, to serve (optional)
Instructions:
  • Generously season the chicken cutlets. In a large non-stick frying pan over medium-high heat, heat 1 tablespoon of olive oil. Sear the chicken for 2-3 minutes on each side until golden brown all over. Place the cooked chicken on a plate.
  • Cook the mushrooms in the pan over medium heat for 3-4 minutes until softened. Transfer them to a bowl. Add 1 tablespoon of oil to the pan, then cook the onion for 2-3 minutes until beginning to soften.
  • Combine the chopped tomato and garlic in the pan. Sauté for 3-4 minutes until they become tender. Stir in the capsicum and carrot and cook for an additional 2 minutes. Pour in the wine and let it simmer for 5 minutes or until the liquid is reduced by half.
  • Add the chicken, mushrooms, stock, grape or cherry tomatoes, and olives back to the pan. Bring to a boil, then lower the heat, cover, and simmer for 20 minutes. Uncover and simmer for another 20 minutes until the sauce thickens. Stir in chopped oregano and season to taste.
  • Divide the flavorful chicken cacciatore into serving bowls and garnish with additional oregano sprigs. Enjoy with a side of sourdough, if desired.

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