Chicken Cacciatore

with Potato and Pepper Bake
Calorie smart
Rustic and heavenly!
Cooking time: 45 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Tomato passata
0 Grams
Chopped tomatoes
0 Grams


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. Sauté 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.
6 Serve
Check the seasoning and add the chopped parsley and dried oregano. Stir well. Serve with the delicious roasted potatoes.
Tips for fussy eaters
This is an easy dish for kids to like. You can keep the mushrooms quite big so they are easy to pick out…
Pro tip
No need to add oil on the pan as the chicken skin has plenty of fat. The fatty skin needs to be cooked really crispy for all the flavors to be released.

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