Cacciatore-Style Slow-Cooked Chicken
with Veggies & Couscous
It’s always nice to slow down once in a while and these slow-cooked chicken drumsticks are perfect for doing just that. The chicken is baked to absorb the mouth-watering taste of the tomato, herbs and mushroom sauce. Make a fluffy couscous to serve alongside it and we promise this dish will be worth the wait.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 stalk
celery
1
Brown Onion
1 packet
chicken drumsticks
1 sachet
Herb & Mushroom Seasoning
1 tin
tinned cherry tomatoes
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
3 clove
garlic
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
¼ cup
water
¾ cup
boiling water
Nutrition Values
Utensils
Instructions
• Preheat oven to 180°C/160°C fan-forced. • Slice carrot into half-moons. Thinly slice celery and onion. Finely chop garlic. • In medium bowl, combine chicken drumsticks, the plain flour and a pinch of salt and pepper.
Little cooks: Join the fun by helping toss the chicken in the flour mixture.
• In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. Cook chicken, turning, until browned, 3-4 minutes. Transfer to a plate. • Return the saucepan to medium-high heat with a drizzle of olive oil. Add carrot, celery and onion and cook until tender, 2-3 minutes. • Add herb & mushroom seasoning and garlic, and cook until fragrant, 1 minute.
• To the pan of veggies, add tinned cherry tomatoes, chicken-style stock powder and the water, stirring to combine. • Place chicken on top of stew, then cover pan with a lid or tightly with foil. Bake for 30 minutes. • Remove from oven, turn drumsticks and bake, uncovered, for a further 45 minutes. Season to taste.
TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!
• When the chicken has 10 minutes cook time remaining, boil the kettle. • Place couscous and vegetable stock powder in a medium heatproof bowl. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
Little cooks: Kids can help fluff up the couscous once the bowl has cooled down!
• When the chicken is cooked, stir baby spinach leaves through the stew until wilted.
• Divide couscous, veggies and cacciatore-style slow-cooked chicken between bowls. Enjoy!