Chicken Cacciatore
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
24.8g
Energy (kJ)
2155kJ
Energy (kcal)
515kcal
Carbohydrate incl. fibre (g)
16.5g
Carbohydrate excl. fibre (g)
14.6g
Sugar (g)
5.7g
Fibre (g)
1.9g
Fat (g)
37.5g
Saturated fat (g)
11.8g
Unsaturated fat (g)
23.1g
Monounsaturated fat (g)
15.7g
Polyunsaturated fat (g)
5.6g
Trans fat (g)
0.1g
Cholesterol (mg)
126mg
Sodium (mg)
4527mg
Salt (g)
11.32g
Vitamin A (IU)
260IU
Vitamin C (mg)
14.7mg
Calcium (mg)
62mg
Iron (mg)
2.30mg
Potassium (mg)
584mg
Total
149.1g
12932kJ
3093kcal
99.0g
87.6g
34.3g
11.4g
225.2g
70.5g
138.7g
94.3g
33.8g
0.7g
755mg
27163mg
67.90g
1563IU
88.4mg
372mg
13.80mg
3503mg
- 3 tbsps olive oil
- 6 chicken drumsticks
- 6 chicken thighs
- 1 large onion, chopped
- 150 g sliced bacon, chopped
- 3 garlic cloves, finely chopped
- 100 ml dry red wine (optional)
- 800 g can chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp chopped fresh rosemary
- 1 bay leaf
- 150 ml chicken stock made from a Knorr Chicken Stock Cube
- parsley chopped to gardnish
- 1 Heat the olive oil in a large pot over medium high heat. Brown the chicken pieces on all sides. Remove from the pan.
- 2 Add onion and bacon and cook over low heat for 5 minutes until onion softens. Add garlic and cook for 1 more minute. Return the chicken pieces to the pan.
- 3 Pour in the wine and simmer for 3 minutes. Add tomatoes, vinegar and herbs.
- 4 Add stock. Bring to a boil, reduce the heat and cook, covered over low heat for 25 minutes. Remove the chicken to the platter. Reduce the sauce over high heat for 5–7 minutes. Serve chicken with the sauce garnished with parsley.
