Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: tbsp olive OR garlic-infused olive oil; 1 bunch of spring onion green tops, finely sliced; 1 medium eggplant; 2 large carrots; 1 medium celeriac, peeled; 1 medium red capsicum, deseeded; 1 can diced tomato; 1 cup chicken stock or water; 1 tsp dried oregano; 2 sprigs fresh rosemary (1 tsp dried); 1 tsp raw sugar; 1 tsp cracked black pepper; 1 punnet oyster mushrooms, torn lengthwise into strips; ½ cup pitted olives (e.g. Kalamata), cut into halves; 6 skinless chicken thigh cutlets, bone-in, skin and fat removed; 1½ tsp salt; 1 cup basil or parsley leaves, roughly chopped

Serves: 8

Prep: 10 minutes

Cook: 40 minutes

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Hugely popular chicken cacciatore is traditionally an Italian, rustic hunter's’ dish so it is a delicious way to incorporate healthy, low FODMAP seasonal vegetables and herbs in a nourishing, mouth-watering lunch or dinner. Regardless of the season your whole family will enjoy this dish!

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ingredients
4 5⅓ tbsp olive OR garlic-infused olive oil 48 g 1.7 oz
1 bunch of spring onion green tops, finely sliced 16 g 0.7 oz
1 medium eggplant 163 g 5.7 oz
2 large carrots 301 g 10.6 oz
1 medium celeriac, peeled 364 g 12.8 oz
1 medium red capsicum, deseeded 193 g 6.8 oz
1 can diced tomato 800 g 28.2 oz
1 cup chicken stock or water 250 g 8.8 oz
1 tsp dried oregano 0.5 g 0.01 oz
2 sprigs fresh rosemary (1 tsp dried) 3 g 0.1 oz
1 tsp raw sugar 5 g 0.2 oz
1 tsp cracked black pepper 3 g 0.1 oz
1 punnet oyster mushrooms, torn lengthwise into strips 150 g 5.3 oz
½ cup pitted olives (e.g. Kalamata), cut into halves 92 g 3.2 oz
6 skinless chicken thigh cutlets, bone-in, skin and fat removed 1000 g 35.3 oz
1½ tsp salt 7 g 0.2 oz
1 cup basil or parsley leaves, roughly chopped 16 g 0.7 oz

Method

Heat the oils in a large saucepan or sauce pan over high heat then add and cook (while stirring) all the vegetables (except the oyster mushrooms and olives), spring onion tops, rosemary, oregano, sugar and pepper for about 8 minutes or until lightly browned and fragrant. Stir through the chicken pieces, oyster mushrooms, tomato and stock.
Transfer to a large oven safe casserole dish (or slow cooker dish).
Cover and cook on medium heat for 20-30 minutes or until chicken is cooked through and sauce thickens slightly (alternatively, cook in slow cooker on high for 4 hours or low for 8 hours).
Just before serving add olives, fresh basil or parsley and season with salt as desired. Serve with mashed potatoes, cooked rice or a low FODMAP pasta.

Hints

This recipe uses fresh and seasonal vegetables! So, regardless of the season, check your veggie shop, garden and use your Monash app or booklet to select any low FODMAP vegetables you fancy.
Freeze the leftovers for a quick and healthy meal.

Nutrition Information (per serve)
Energy	1445 Kj / 345 cal
Protein	26.60g
Carbohydrates	13.70g
Sugar	12.00g
Total Fat	18.20g
Saturated Fat	4.30g
Fibre	8.20g

Recipes

Chicken Cacciatore

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