Chicken cacciatore

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Feb 2010

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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.

Instructions

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 323cal

Kilojoules 1350kJ

Protein 33g

Total fat 14g

–Saturated fat 3g

Carbohydrates 10g

–Sugars 10g

Dietary fibre 3g

Sodium 170mg

Calcium 90mg

Iron 3.5mg

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.

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