Experimental Wednesdays: Chicken Cacciatore

IMG_2389

INGREDIENTS:

  • 2 1/2 tablespoons olive oil
  • 2 brown onions, chopped
  • 2 carrots, chopped finely
  • 2 sticks of celery, chopped finely
  • 2 garlic cloves, chopped
  • 3 gluten free chicken stock cubes
  • Half a bottle of red wine
  • 2 400g can chopped, peeled tomatoes
  • 140g (3/4 cup) seeded kalamata olives
  • 1/3 cup chopped fresh continental parsley
  • 1kg (about 8) chicken thigh fillets, chopped
  • Salt and Pepper, to taste
  • Creamy Lemon Pepper Mashed Potato, to serve (This delicious recipe will follow soon!)

METHOD:

In a large saucepan, fry the onion, garlic, carrots and celery in the oil until softened. Add the chicken stock cubes and fry for a further minute. Add the tomatoes, red wine, kalamata olives and parsley and simmer until thickened but not dry. Add the chicken fillets and cover the saucepan for at least 8 minutes or until cooked through. Season with salt and pepper and serve with Creamy Lemon Pepper Mashed Potato.

My dad gave this dish 7 1/2 out of 10, Demitri, 7 1/2 out of 10. Daniel gave it 8 out of 10. I give it 8 out of 10. It was yummy and the potato was really awesome too.

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