Chicken cacciatore & roast potatoes
- Matty Edgell
Published: October 30, 2024 at 4:01 PM
Save recipe
Prep: 15 mins
Cook: 1 hr and 30 mins
A star rating of 4.8 out of 5.15 ratingsRate
loading...
Matty's chicken dinner is comforting and rustic, simmered in a rich tomato, olive and herb sauce, then served alongside roasted baby potatoes
Egg-free
Nut-free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
1kg baby potatoes
halved
-
4 tbsp olive oil
-
4 bone-in chicken thighs
skin removed
-
2 onions
finely chopped
-
2 celery sticks
finely chopped
-
2 carrots
finely chopped
-
2 peppers
roughly chopped
-
8 garlic cloves
crushed
-
60g tomato purée
-
150ml red wine
-
2 x 400g cans chopped tomatoes
-
½ beef stock cube
-
1 tsp dried oregano
-
5 rosemary sprigs
-
5 thyme sprigs
-
100g pitted black olives
drained
-
Small handful of flat-leaf parsley
finely chopped
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal591
-
fat24g
-
saturates4g
-
carbs57g
-
sugars21g
-
fibre13g
-
protein24g
-
salt0.9g
low
Ad
Method
-
step 1
Put the potatoes in a pan of cold salted water and bring to the boil. Cook for 10-12 mins until tender, then drain and set aside in a colander to steam-dry.
-
step 2
Heat a casserole dish or large frying pan over a medium-high heat and drizzle in half the oil. Season the chicken thighs all over and add to the pan. Cook for 5 mins, until golden, then flip and cook until the other side is golden. Remove to a plate and set aside. Reduce the heat to medium, stir in the onions, celery and carrots and cook for 6-8 mins, until beginning to soften.
-
step 3
Meanwhile, heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a baking tray and drizzle over the remaining oil. Season well and toss to combine. Roast for 40-45 mins, until golden and crisp all over, shuffling the potatoes in the tray occasionally.
-
step 4
Add the peppers and garlic to the pan containing the onions, celery and carrots, and cook for 1-2 mins, then stir in the tomato purée and cook for a further minute. Increase the heat and pour in the wine. Let it bubble away for 2 min, then mix in the chopped tomatoes and stock cube. Return the chicken thighs to the pan along with the dried oregano, rosemary and thyme. Cover with a lid and bake for 45-50 mins. Remove the lid, stir in the olives and bake for a further 20 mins, until the sauce is reduced and the chicken is cooked through and tender. Serve with the parsley sprinkled over the top and the potatoes on the side.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.15 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...