- 0:15 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
This pot of cacciatore can also be served with pasta.
Ingredients
- 1 tablespoon olive oil
- 6 chicken thigh fillets, trimmed, halved
- 1 medium brown onion, finely chopped
- 1 garlic clove, crushed
- 1/2 cup dry white wine
- 400g can diced tomatoes with roasted capsicum
- 1 teaspoon caster sugar
- 1/2 cup Massel chicken style liquid stock
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- 1/3 cup pitted black olives, halved
- Couscous, to serve
- Steamed broccolini, to serve
Method
- Step 1Heat oil in a large, deep, frying pan over medium-high heat. Cook chicken, for 5 minutes or until browned. Transfer to a plate.
- Step 2Add onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add wine. Cook for 2 to 3 minutes or until reduced by half. Add tomato, sugar and stock. Bring to the boil.
- Step 3Return chicken to pan. Reduce heat to medium-low. Simmer, partially covered, for 20 to 25 minutes or until chicken is cooked.
- Step 4Add parsley and olives. Season with salt and pepper. Cook, stirring, for 2 minutes or until heated through. Divide couscous between plates. Spoon over chicken mixture and serve with broccolini.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1400 kj
Energy
16g
Fat Total
4g
Saturated Fat
2g
Fibre
35g
Protein
141mg
Cholesterol
680.13mg
Sodium
6g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Al Richardson
- Publication: Super Food Ideas
