Chicken Cacciatore
Thighs braised down slowly with tomatoes and mushrooms until the sauce goes glossy.
Serves 4 100 min 44g proteinKid-friendly
chickenslow-cookitalianone-panfreezer-friendly
Plan it this weekIngredients
- Chicken thigh fillets800 g
- Tinned chopped tomatoes800 g
- Mushrooms250 g
- Capsicum200 g
- Brown onion200 g
- Garlic20 g
- Tomato paste50 g
- Crusty bread loaf1 ea
- Olive oil30 ml
- Dried oregano2 g
Method
- Season the chicken thighs and brown them in the oil in a heavy pot, then set aside.
- Cook the sliced onion, capsicum and mushrooms in the same pot for 8 minutes until softened.
- Add the garlic and oregano for 1 minute, then stir in the tomato paste and cook for another minute.
- Return the chicken, add the tinned tomatoes and 200ml water, and bring to a gentle simmer.
- Cover and cook over low heat for 1 hour, then uncover for a final 15 minutes so the sauce thickens.
- Season to taste and serve with plenty of bread to mop the pot out.
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
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Not priced
- Chicken thigh fillets · 800 g
- Tinned chopped tomatoes · 800 g
- Mushrooms · 250 g
- Capsicum · 200 g
- Brown onion · 200 g
- Garlic · 20 g
- Tomato paste · 50 g
- Crusty bread loaf · 1 item
- Olive oil · 30 ml
- Dried oregano · 2 g