Chicken cacciatore

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Chicken cacciatore image: Heart Foundation

  • Cooking Time15 minutes (preparation time 5 minutes)
  • Serves4 Serves 4

Ingredients

  • 1 teaspoon olive oil or spray olive oil
  • 4 x 125g skinless chicken thigh fillets, fat trimmed
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 medium red capsicums, thinly sliced
  • 8 pitted Kalamata olives, halved
  • 1 x 400g can of no added salt diced tomato
  • ¼ cup white wine
  • 1 teaspoon dried oregano
  • 2 sprigs fresh rosemary
  • 1 cup chopped mushrooms
  • ½ cup reduced salt chicken stock
  • ¾ cup wholemeal couscous, uncooked

Method

Method

  1. Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook chicken thigh for 1 minute each side, or until fillets are golden.
  2. Add the onion, garlic and capsicum to the pan and stir fry for 1-2 minutes, or until just softened. Add olives, diced tomatoes, white wine, dried oregano, rosemary, chicken stock and mushrooms. Bring to the boil, then reduce heat to low and simmer for 10-15 minutes, or until chicken is cooked right through.
  3. Meanwhile, cook couscous according to packet instructions.
  4. To serve, divide ½ cup cooked couscous between plates and spoon chicken mixture over the top.

Recipe: Heart Foundation

Ingredients

  • 1 teaspoon olive oil or spray olive oil
  • 4 x 125g skinless chicken thigh fillets, fat trimmed
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 medium red capsicums, thinly sliced
  • 8 pitted Kalamata olives, halved
  • 1 x 400g can of no added salt diced tomato
  • ¼ cup white wine
  • 1 teaspoon dried oregano
  • 2 sprigs fresh rosemary
  • 1 cup chopped mushrooms
  • ½ cup reduced salt chicken stock
  • ¾ cup wholemeal couscous, uncooked

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