Cacciatore, which directly translates as 'hunter's stew', is popular throughout Italy, but especially loved in the northern region of Piedmont. This recipe is fragrant with rosemary and thyme and served with rich buttered orzo in the traditional style of northern Italy.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||6.4 g|
|Protein||8.5 g||42.8 g|
|Salt||0.56 g||2.82 g|
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.
Boil a kettle then pat the chicken thighs dry with kitchen roll and season the skin generously with salt
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chicken thighs, skin-side down, and cook for 10 min or until the skin is golden and crispy (you'll finish cooking them later!)
Meanwhile, peel and finely dice the brown onion[s]
Top, tail and finely dice the carrot[s] (skins on)
Chop the chestnut mushrooms roughly
Peel and finely chop the garlic
Once the chicken skin is crispy, transfer the chicken to a plate, set aside for later and return the pan and oil to a medium heat
Add the chopped onion, carrot, garlic, mushrooms, rosemary & thyme sprigs and bay leaves with a pinch of salt and cook for 6-8 min or until softened
Tip: Add a drizzle of olive oil if it's looking a little dry!
Meanwhile, dissolve the Knorr chicken stock cube[s] in 250ml [450ml] boiled water
Once the vegetables have softened, add the balsamic vinegar, tomato paste and 1/2 tsp [1 tsp] sugar and cook for 30 sec or until fragrant
Add the chopped tomatoes, chicken stock and the chicken thighs (skin-side up) to the pan and cook for 8-10 min further (no pink meat!) or until the sauce has thickened to a rich stew-like consistency – this is your chicken cacciatore
Tip: Keep the chicken skin above the sauce to keep them crispy
Meanwhile, add the orzo pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Tip: Italians say the water should be as salty as the sea!
Cook the orzo for 6-8 min or until cooked with a slight bite
Once done, drain the orzo
Meanwhile, chop the parsley finely, including the stalks
Add a knob of butter and most of the chopped parsley to the drained orzo and season with a pinch of salt – this is your herbed orzo
Remove the rosemary, thyme and bay leaves from the stew and discard
Serve the chicken cacciatore with the herbed orzo to the side
Garnish with the remaining chopped parsley