Double Slow-Cooked Chicken Cacciatore

Name: Double Slow-Cooked Chicken Cacciatore with Olives, Baby Spinach & Mash
Total time: 1 h 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; 1 packet kalamata olives; 1 sachet mediterranean seasoning; 2 packet chicken thigh; 1 packet soffritto mix; 1 packet tomato paste; 1 packet diced tomatoes with garlic & onion; 1 sachet chicken-style stock powder; ½ tbs brown sugar; ¼ cup water; 2 potato; 2 tbs milk; 50 g butter; 1 packet baby spinach leaves

with Olives, Baby Spinach & Mash

Get up to $200 off!

Kick off the slow-cooking season with this rustic Italian dish, which starts with browning the chicken breast on the stovetop, before baking it with a garlic, herb and olive-infused tomato sauce - which the hearty mash stands up to perfectly.

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour 20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

kalamata olives

1 sachet

mediterranean seasoning

2 packet

chicken thigh

1 packet

soffritto mix

1 packet

tomato paste

1 packet

diced tomatoes with garlic & onion

1 sachet

chicken-style stock powder

potato

1 packet

baby spinach leaves

Not included in your delivery

olive oil

½ tbs

brown sugar

¼ cup

water

2 tbs

milk

(Contains: Milk;)

50 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3742 kJ

Calories894 kcal

Fat43.3 g

of which saturates19.6 g

Carbohydrate50.6 g

of which sugars25.3 g

Dietary Fibre12.9 g

Protein72.3 g

Sodium2732 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Oven-Proof Pan

•Medium Saucepan

•Lid

Cooking Steps

PDF

• Preheat oven to 180°C/160°C fan-forced. • Thinly slice carrot into half-moons. • Thinly slice celery. • Finely chop garlic. • Roughly chop green olives. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thigh, turning to coat.

• In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. Cook chicken until browned, 2-3 minutes each side. Transfer to a plate (it will finish cooking in step 3!). • Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot and celery, tossing, until slightly softened, 2-3 minutes. • Add Italian herbs, tomato paste and garlic and cook until fragrant, 1 minute.

TIP: Cook chicken in batches if your pan is getting crowded.

• To the pan with the veggies, add diced tomatoes with garlic & onion, chicken-style stock powder, the brown sugar, olives and the water. Stir to combine. • Return chicken to pan, placing on top of the stew. • Cover with a lid (or cover tightly with foil). Bake for 20 minutes. • Remove stew from oven. Uncover, then return to oven to bake until chicken is cooked through (when no longer pink inside), a further 30-35 minutes.

TIP: If you don't have an ovenproof saucepan, bake the stew in a baking dish instead!