Chicken cacciatore

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

1 tablespoon oil

1 onion, finely chopped

2 cloves garlic, finely chopped

8 medium mushrooms, sliced

6 skinless boneless chicken thighs

½ cup white wine

2 x 400g cans chopped tomatoes*

1 teaspoon sugar

4 teaspoons sun-dried tomato pesto*

2-3 sprigs fresh rosemary

2 tablespoons chopped fresh parsley

*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.

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Instructions

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1 Heat oil in a large non-stick pan and fry onion with garlic until softened. Add mushrooms and cook for 2-3 more minutes.

2 Add chicken to pan, half at a time, and brown quickly over a high heat. Return all chicken to pan.

3 Add wine, tomatoes, sugar, pesto and rosemary.

4 Cover and simmer for 25 minutes or until chicken is tender. Season to taste and sprinkle with parsley. Serve 1 1/2 thighs per serve.

Serving suggestion

Rice and a selection of mixed vegetables such as snow peas and cherry tomatoes

HFG tip

A large non-stick pan or pot with a tight-fitting lid is a good investment for this kind of cooking. If your pan is not non-stick, use a little spray oil to prevent food sticking.

Nutrition Info (per serve)

Calories 323 cal

Kilojoules 1350 kJ

Protein 33 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 10 g

Dietary fibre 3 g

Sodium 170 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.