Slow-Cooked Chicken Cacciatore
with Green Olives, Baby Spinach & Mash
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. 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 green 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
1
carrot
1 stalk
celery
2 clove
garlic
1 packet
green olives
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1 packet
tomato paste
1 tin
Diced Tomatoes With Garlic & Olive Oil
1 sachet
chicken-style stock powder
2
potato
1 bag
baby spinach leaves
1 packet
Italian herbs
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
Instructions
• 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 breast, 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.
• Add diced tomatoes with garlic & olive oil, chicken-style stock powder, the brown sugar, olives and the water to the pan. 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!
• When the stew has 20 minutes remaining, bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add the milk and 1/2 the butter. Season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• When the stew is ready, remove from oven. • Stir through baby spinach leaves and remaining butter until spinach is wilted. • Season to taste.
• Slice the chicken (or leave unsliced, if you prefer!). • Divide mash between bowls. Spoon over the slow-cooked chicken cacciatore to serve. Enjoy!