Chicken Cacciatore

Name: Chicken Cacciatore with Potato and Pepper Bake
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 0 Grams of Tomato passata; 0 Grams of Chopped tomatoes

with Potato and Pepper Bake

Rustic and heavenly!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Family Friendly

45 min

Chicken Cacciatore with Potato and Pepper Bake

Rustic and heavenly!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Family Friendly

Ingredients

Chicken

Tomato passata

0 Grams

Chopped tomatoes

0 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cut and cook

Pre-heat the oven to 220°C degrees. Peel the potatoes and cut into small cubes. Rinse and cut the bell pepper into small cubes. Toss them in a roasting dish. Drizzle a bit of oil, season with salt and coriander seeds. Cook in the oven for 30-40 minutes until nicely roasted.

2 Slice and dice

Chop the onion, garlic and slice the mushrooms. Pick the thyme leaves off the stem.

3 Fry chicken

Season the chicken thighs with salt and pepper. Heat a large pan without oil and once hot place the thighs skin side down. Turn the heat on medium and allow the skin to turn golden crispy for 5-6 minutes.

4 Saute

Once the chicken skins are golden flip them and turn the heat down slightly. Add garlic, onion and mushrooms to the pan. Saute for 3-4 minutes. Season with salt and pepper.

5 Add

Add the flour and stir quickly. The flour will coat the ingredients. Add the tomato passata, chopped tomatoes and the water to the pan. Bring the sauce to a boil and add the fresh thyme. Cook for a further 10-15 minutes, occasionally stirring so that the flour doesn’t catch on the base of the pan. Allow the sauce to reduce.