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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.

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