Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins


Perfect for family style cooking or meal prepping for the week. This cacciatore fill you with warmth and make your guts very happy. Perfect for cooking in bulk and freezing and will taste even better the next day.
 3 tbsp extra virgin olive oil
 8 chicken thigh, boneless
 1 onion, medium
 3 garlic cloves, crushed
 1 carrot, large (sliced)
 1 eggplant, large
 300 g mushrooms, sliced
 ½ cup Sicilian olives
 8 thyme, sprigs
 2 tbsp parsley, chopped
 1 tsp oregano, dried
 150 ml red wine
 800 g crushed tomatoes
 400 g canned cannellini beans, drained and rinsed
 1 chilli, sliced
Serve with
 brown rice , wholemeal pasta or couscous

1

Season chicken with salt and pepper.

2

Heat 2 tablespoons of extra virgin olive oil in a frying pan. Fry chicken on both sides until golden, about 3-4 minutes each side. Remove from the pan and set aside.

3

Add remaining oil to the pan. Fry the onion until transparent, about 2-3 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the, carrot, eggplant, mushrooms, and herbs; cook for 5 minutes until vegetables begin to soften.

4

Pour in the wine, scraping up browned bits from the bottom of the fry pan. Cook until wine is reduced, about 2 minutes.

5

Add crushed tomatoes and chill, season with salt and pepper to your tastes. Return chicken pieces to the frying pan and continue to cook over stove top.

6

Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30 minutes or until the meat is tender. Add in the olives, and cannellini beans allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

GF - serve with brown rice, DF and LF.




Ingredients

Perfect for family style cooking or meal prepping for the week. This cacciatore fill you with warmth and make your guts very happy. Perfect for cooking in bulk and freezing and will taste even better the next day.
 3 tbsp extra virgin olive oil
 8 chicken thigh, boneless
 1 onion, medium
 3 garlic cloves, crushed
 1 carrot, large (sliced)
 1 eggplant, large
 300 g mushrooms, sliced
 ½ cup Sicilian olives
 8 thyme, sprigs
 2 tbsp parsley, chopped
 1 tsp oregano, dried
 150 ml red wine
 800 g crushed tomatoes
 400 g canned cannellini beans, drained and rinsed
 1 chilli, sliced
Serve with
 brown rice , wholemeal pasta or couscous

Directions

1

Season chicken with salt and pepper.

2

Heat 2 tablespoons of extra virgin olive oil in a frying pan. Fry chicken on both sides until golden, about 3-4 minutes each side. Remove from the pan and set aside.

3

Add remaining oil to the pan. Fry the onion until transparent, about 2-3 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the, carrot, eggplant, mushrooms, and herbs; cook for 5 minutes until vegetables begin to soften.

4

Pour in the wine, scraping up browned bits from the bottom of the fry pan. Cook until wine is reduced, about 2 minutes.

5

Add crushed tomatoes and chill, season with salt and pepper to your tastes. Return chicken pieces to the frying pan and continue to cook over stove top.

6

Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30 minutes or until the meat is tender. Add in the olives, and cannellini beans allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

GF - serve with brown rice, DF and LF.
Chicken Cacciatore

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