Chicken Cacciatore
Shredded chicken in a rustic tomato sauce with sweet peppers, olives, capers and rosemary.
makes 21 blocks, about 41p each
- Time
- 1 hr 25 min10 min prep · 1 hr 15 min cook
- Makes
- 21 blocks
- Cost per blockPer block
- 41p
- Calories per blockCalories
- 79 kcal
- Spice
- 1 of 5
You’ll need
- 800gchicken thigh fillets, trimmed
- 2 tins (800g)chopped tomatoes
- 2 (300g)red and yellow peppers, diced small
- 2 (250g)onions
- 80gpitted black olives, chopped
- 30gcapers
- 40gtomato purée
- 4 clovesgarlic
- 15mlolive oil
- 30mlred wine vinegar
- 3gdried oregano
- 2grosemary
- 1gchilli flakes
- 5gsalt
- 2gblack pepper
- 150mlwater
Allergens: Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.
Serve it
Buttered pasta with parmesan · Creamy polenta · A toasted ciabatta topped with mozzarella
Method
- Step 1: Season the chicken with salt, pepper and oregano. Sear in the oil in a casserole until golden, then lift out. (8 min)
- Step 2: Soften the onion and peppers in the pan (10 min), then add garlic, purée, rosemary and chilli for 2 minutes.
- Step 3: Return the chicken with the tomatoes, vinegar and water. Cover and simmer until tender. (35 min)
- Step 4: Shred the chicken in the pot, add the olives and capers and simmer uncovered until thick and glossy. (20 min)
- Step 5: Taste, season boldly, cool and freeze in 70g blocks.
Hotter: add ½ tsp chilli flakes and a pinch of cayenne with the garlic.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 79 | 8.2g | 4.1g | 3.2g | 1.2g | 0.55g |
| Per 3 blocks | 237 | 24.6g | 12.3g | 9.6g | 3.6g | 1.65g |
Cook’s notes
- Reheating: stir through torn basil or parsley and a drizzle of olive oil at serving.
- Capers and olives are salty, so taste before adding extra salt.
- Chicken breast works but shred it earlier and add a splash more water.
Serve it
Buttered pasta with parmesan · Creamy polenta · A toasted ciabatta topped with mozzarella.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 237 kcal and 24.6g protein before rice, bread or potatoes.
Chicken Cacciatore questions
Can I use bone-in chicken thighs?
Bone-in thighs give a richer sauce. Remove the skin, simmer them for about 45 minutes, then pull the meat off the bones before shredding.
Why is there vinegar in the sauce?
The vinegar gives the sauce a sharp tang that balances the sweet peppers and rich chicken, and it mellows as it simmers.
Can I use fresh rosemary?
Finely chopped fresh rosemary works. Fresh herbs are milder than dried, so use about three times as much.
Sauces that go with it
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Updated . Nutrition, costs and yields are estimates.