Easy Chicken Cacciatore
This rustic Italian dish is super easy to whip up for a hearty weeknight meal. Choose Arrabbiata Pasta Sauce for a spicier option, or No Added Sugar Bolognese to please the whole family. If you require more servings, simply increase the amount of chicken and vegetables.
- 4 chicken thigh cutlets and/or 2 chicken breasts
- 2 tbsp Chantal Organics Flour (white, spelt or rice)
- 2 tbsp Chantal Organics Extra Virgin Olive Oil
- 1 brown onion
- 2 capsicum (red, green, yellow, orange), or ½ pumpkin, chopped small
- 1 zucchini
- 1 carrot
- 2 cloves garlic
- 1 jar Chantal Organics Bolognese or Arrabbiata Pasta Sauce
- 2 tbsp Chantal Organics Tomato Paste
- 1 cup pitted kalamata olives
- Salt & pepper
- 1 cup water
Preheat the oven to 180 degrees Celsius. Cut the chicken into bite size pieces, place in a bowl with the flour, salt + pepper, and toss to coat.
Heat 1 tbsp of oil in a fry pan over medium heat, add chicken and cook until browned on both sides. Place on paper towel to drain.
Slice onion and capsicum into thin strips. Peel carrot and cut into chunks, wash zucchini and cut into chunks. Peel garlic and mince. You could also use any type of vegetable, depending what’s in season. Good seasonal substitutes for zucchini are: eggplant, pumpkin, yellow squash or mushrooms.
Heat remaining 1 tbsp of oil in fry pan and add onions. Cook over medium heat until onions begin to soften, then add the capsicum (or pumpkin) and garlic. Continue to cook for a couple of minutes until the vegetables begin to soften. If the onion starts to stick to the pan add 1/2 of the water to release the caramelized onion juices from the bottom.
Add the pasta sauce and tomato paste to the pan along with the remaining water, season with salt and pepper, bring to a simmer then remove from heat.
Place the chicken in a large oven proof dish, sprinkle over the olives, zucchini and carrot chunks, then pour over the tomato mixture. Cover the dish and place in the centre of the oven to cook for at least 1 to 1.5 hours. You’re aiming for the carrot and zucchini to be cooked through and the chicken tender.
Serve warm on top of pasta, rice, mashed potatoes, with a large green salad or simply on its own. Any leftovers will keep in a sealed container in the fridge for up to 3 days. This recipe also freezes well.
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