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Chicken cacciatore

Name: Chicken cacciatore
Cook time: 20 min
Yield: 4

with buttery Parmesan and parsley mash

Ready in around 20 mins

RECIPE FACT:

Cacciatore means “hunter” in Italian, and it is hunters who first ate this dish. In fact, it is thought that the first Chicken Cacciatore was not made with chicken at all, but with rabbit or other wild game sometime during the Renaissance period.

Nutritional Info:

Energy: 1966kj (469Kcal)
Protein: 43g
Carbohydrate: 38g
Fat: 13g
Contains: Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE GREEN BEANS:

Trim the ends off the green beans and cut in half. Thinly slice the mushrooms then roughly chop the Italian parsley leaves.
2. TO COOK THE CACCIATORE:

Remove the chicken thighs from their packaging and pat dry with paper towel. Cut the thigh pieces into 3 even pieces. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. Once the pan is hot brown the chicken pieces on each side for 2-3 mins. Remove from the pan and keep warm in a bowl covered with tin-foil.
3. TO FINISH THE CACCIATORE:

Return the pan to the heat and add the mushrooms and brown for 2-3 mins. Return the chicken to the pan with the green beans and pour in the cacciatore sauce. Bring up to a simmer and reduce the heat. Cook for 6-8 mins making sure the chicken is cooked through – add ¼ - ½ cup of water if the sauce is getting too thick.
4. TO MAKE THE MASH:

Heat 2 tbsp of butter in a medium pot over a medium heat and once melted, add the steamed potatoes and 1/3 cup of milk. Season with salt and stir until mixture is warm. Then using a potato masher or wooden spoon vigorously mix until the potato is smooth. Heat for another 2-3 mins stirring regularly until heated through. Remove from the heat and stir through the Parmesan and chopped Italian parsley.
TO SERVE:

Spoon some Parmesan and parsley mash onto plates and top with chicken thigh pieces. Arrange mushrooms and beans around plates and lastly pour over the cacciatore sauce.