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Chicken Cacciatore with Cauliflower Parsley Mash

A warming, comforting stew of chicken, mushrooms, celery and a bit of bacon for extra flavour. It's delicious served with a creamy cauliflower mash to soak up all the juices, and steamed vegetables. This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!
Servings 4
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

Chicken Cacciatore

  • 500 g boneless, skinless chicken thighs, cut into quarters
  • 1 tsp olive oil
  • 2 slices lean shoulder or mid-eye bacon, rind removed, diced
  • 250g punnet button mushrooms, cut into quarters
  • 1 onion, thinly sliced
  • 1 red capsicum, cored and thinly sliced
  • 2 sticks celery or 1 fennel bulb, diced
  • 2 cloves garlic, chopped
  • 1½ Tbsp chopped rosemary leaves
  • 1 tsp dried oregano or mixed herbs
  • 100 ml dry white wine, verjuice or chicken stock
  • 400 g can crushed tomatoes
  • 1 Tbsp tomato paste
  • 1 Tbsp red wine vinegar
  • 8-10 pitted black or green olives, cut in half
  • ¼ cup chopped flat-leaf parsley

Cauliflower Parsley Mash

  • 500 grams cauliflower chopped
  • 300 grams agria potatoes peeled and chopped
  • 1 Tbsp butter or extra-virgin olive oil
  • ½ small clove garlic finely minced
  • ¼-½ cup finely chopped parsley

To Serve

  • Sautéed vegetables

Instructions

Chicken Cacciatore

  • Pat chicken dry with paper towels. Heat ½ tsp of the olive oil in a large fry-pan on medium-high heat. Season chicken with salt and pan-fry in two batches, adding remaining oil in between, for 1-2 minutes on each side until golden brown (it does not have to be cooked all the way through). Set chicken aside on a plate and keep pan on the heat.
  • Add bacon, mushrooms, onion, capsicum and celery/fennel to the pan, with a good pinch of salt, and cook for about 6 minutes, until vegetables are soft. Add garlic, rosemary and dried herbs, and continue cooking for 2 minutes or so.
  • Add wine/verjuice/stock and bring to the boil for a minute or two, then stir in crushed tomatoes, tomato paste, red wine vinegar, browned chicken and olives. Simmer for 8-10 minutes until sauce has slightly thickened and chicken is cooked through. Season to taste with salt and pepper and scatter parsley on top.
  • Serve with cauliflower parsley mash and sautéed vegetables.

Cauliflower Parsley Mash

  • Place cauliflower, potato and a good pinch of salt in a pot, cover with water and bring to the boil. Cook for 10-12 minutes or until tender.
  • Drain well, tip back into pot and place back on low heat for a few minutes – this will help the potato and cauliflower to dry out a little.
  • Mash with butter / oil, garlic, parsley and season to taste with salt and pepper.

Notes

Nutrition information – Chicken Cacciatore:
Energy: 436cals (1821kJ)
Protein: 37.9g
Carbohydrate: 26.9g (13.7g sugars)
Fat: 15.1g (3.7g saturated fat)
Nutrition information – Cauliflower Parsley Mash:
Energy: 127cals (530kJ)
Protein: 4.8g
Carbohydrate: 16.5g (4.4g sugars)
Fat: 3.9g (0.7g saturated fat)
Calories: 436kcal