Chicken cacciatore ('hunter's chicken') is the Italian take on France's chicken chasseur. With succulent chicken cooked in a rich tomato sauce with onion, carrot, fresh rosemary and thyme, it's a real family favourite. Served with crispy potatoes on the side. (Gluten and dairy-free, suitable for coeliacs.)
Prep Time
35 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 brown onion
brown onion
1 garlic clove
garlic
5g rosemary
rosemary (100%)
5g thyme
thyme(100%)
1 tbsp tomato paste
tomatoes (sulphites)
1 bag of pitted black olives (60g)
pitted black olives, water, salt, ferrous gluconate
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into bite-sized pieces, add them to a baking tray and drizzle them with oliveoil
Add a large pinch of salt and pepper and mix well
Put them in the oven for 20-25 min or until they're golden brown and crispy
2
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of oliveoil over a medium-high heat
Once hot, add the chickenthigh fillets and season them lightly with salt and pepper
Cook for 3 min or until starting to brown, turning occasionally for even colouring
3
Meanwhile, peel and finely chop the garlic, carrot[s] and brownonion[s]
Strip the rosemary and thyme leaves from the stalks and chop finely
Add the chopped onion[s], carrot[s] and garlic to the chicken
Cook for 3 min or until the vegetables have softened slightly
4
Add the chopped rosemary and thyme to the pan and cook for 2 min
Stir in the tomatopaste and cook for 1 min further
Meanwhile, boil a kettle
5
Add the choppedtomatoes to the pan with a pinch of sugar and cook for 3 min until the tomatoes have reduced a little
Tip: the sugar helps balance the acidity of the tomatoes
Meanwhile, dissolve the Knorrchicken stockcube[s] in 100ml [200ml]boiledwater
6
Once the tomatoes have thickened slightly, reduce the heat to medium
Add the chicken stock and season with pepper
Cook for 10 min or until the sauce resembles a pasta sauce-like consistency
Tip: loosen with a splash of boiled water if the sauce becomes too dry
7
Add the black olives and remove from the heat
Pull the chicken apart a little in the pan for easy eating – this is your chicken cacciatore
Tip: use two forks to pull the meat apart
8
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