Yield: 6 Servings
Total Time: 1 Hour 30 Minutes
Prep Time: 25 Minutes
Cook Time: 1 Hour 5 Minutes
- 6 (150g) chicken thighs, skinless
- 300g brown mushrooms, sliced
- 2 tablespoons olive oil
- 1/4 cup kalamata olives, pitted
- 200g cherry tomatoes
- 1 cup homemade chicken stock
- 1/2 cup white wine vinegar
- 1 carrot, peeled, chopped
- 1 yellow capsicum, chopped
- 1 red onion, thinly sliced
- 1 red capsicum, chopped
- 4 garlic cloves, chopped
- 4 ripe tomatoes, chopped
- 2 tablespoons chopped fresh oregano
- 3 cups mashed potatoes for serving
Sprinkle chicken with salt and pepper; heat oil in a large skillet over medium high heat and then cook in chicken for about 3 minutes per side. Transfer to a dish and keep warm.
Add the mushrooms to the skillet and cook for about 4 minutes or until tender; transfer to a large bowl and the remaining oil to the skillet. Sauté in the red onions for about 2 minutes or until fragrant and tender. Stir in garlic and chopped tomatoes for about 4 minutes or until tender.
Stir in carrots and capsicum for about 2 minutes and then add in wine vinegar. Cook for about 5 minutes or until liquid is reduced by half.
Return the mushroom and chicken to the pan and stir in olives, cherry tomatoes, grape tomatoes and stock and bring the mixture to a gentle boil. Lower heat and cook, covered, for about 20 minutes. Stir in chopped oregano.
Serve the chicken cacciatore with mashed potatoes.
Nutritional Information per Serving:
Calories: 498; Total Fat: 17.2 g; Net Carbs: 28.4 g; Dietary Fiber: 4.4 g; Sugars: 4.9 g; Protein: 49.3 g; Cholesterol: 134 mg; Sodium: 326 mg