Double Slow-Cooked Chicken Cacciatore
with Olives, Baby Spinach & Mash
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.
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.
Ingredients
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
2
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
Utensils
Cooking Steps
• 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!
• Slice chicken if preferred. • Divide mash between bowls. • Spoon over slow-cooked chicken cacciatore to serve. Enjoy!