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
1 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
Instructions
• Preheat oven to 180°C/160°C fan-forced. • Finely chop garlic. Roughly chop kalamata olives. • In a medium bowl, combine Mediterranean seasoning and a drizzle of olive oil. 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 (the chicken will finish cooking in step 2!).
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, tossing, until slightly softened, 4-5 minutes. • Add tomato paste and garlic and cook, stirring, until fragrant, 1 minute. • Stir in diced tomatoes with garlic & onion, chicken-style stock powder, the brown sugar, olives and the water. 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 half the butter. Season generously with salt. Mash until smooth. Cover to keep warm. • When the stew is ready, remove from oven. Stir through baby spinach leaves and remaining butter, until spinach is wilted. Season to taste.
• Slice chicken if preferred. • Divide mash between bowls. • Spoon over slow-cooked chicken cacciatore to serve. Enjoy!