Quick and easy, this one-pan meal of chicken cacciatore is perfect for leftovers the next night.
Ingredients
- 8 (2kg) chicken lovely legs
- 6 eschalots, peeled, halved
- 1 garlic clove, finely chopped
- 2 x 400g cans chopped tomatoes with oregano and basil
- 1 cup Massel chicken style liquid stock
- 1/4 cup sliced kalamata olives
- 1 tablespoon chopped fresh oregano
- Cooked pasta, to serve
- Steamed green beans, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place chicken in a large baking dish. Add eschalots, garlic, tomato and stock. Season with salt and pepper.
- Step 2Cook for 30 minutes. Turn chicken. Cook for 30 minutes. Add olives and oregano. Cook for 15 to 20 minutes or until chicken is tender and sauce has thickened.
- Step 3Serve chicken with pasta and beans.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2388 kj
Energy
31g
Fat Total
9g
Saturated Fat
3g
Fibre
58g
Protein
267mg
Cholesterol
1286.14mg
Sodium
8g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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