Slow-Cooked Chicken Cacciatore
with Mash, Olives & Baby Spinach
It’s always nice to slow down once in a while and these slow cooked chicken is perfect for doing just that. The chicken is baked to absorb the mouth-watering taste of the tomato, olives and thyme. Make a fluffy mash to serve alongside it and we promise this dish will be worth the wait.
This recipe is under 650kcal per serving.
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
carrots
1 stalk
celery
1 bag
thyme
2 clove
garlic
¼ packet
Pitted Mixed Olives
(May be present Fish, Milk, Sesame, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast
1 tin
Crushed & Sieved Tomatoes
1 sachet
Chicken-Style Stock Powder
2
potato
1 bag
baby spinach leaves
Not included in your delivery
olive oil
½ tbs
brown sugar
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 180°C/160°C fan-forced. • Thinly slice carrot into half-moons. Thinly slice celery. Pick thyme leaves. • Finely chop garlic. Roughly chop pitted mixed olives (see ingredients). • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken breast, turning to coat.
• In a large ovenproof pan, heat a drizzle of olive oil over high heat. Cook chicken until browned, 2-3 minutes each side. Transfer to a plate (it will finish cooking in step 3!). • Return the pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery, tossing, until slightly softened, 2-3 minutes. • Add thyme and garlic and cook until fragrant, 1 minute.
• To the pan with the veggies, add crushed & sieved tomatoes, chicken-style stock powder, the brown sugar, olives and the water. Stir to combine. • Return chicken to the pan, placing on top of the stew. • Cover with a lid (or cover tightly with foil). Bake for 20 minutes. • Remove stew from oven. Uncover, then return to the oven and bake until chicken is cooked through (when no longer pink inside), a further 20-25 minutes.
TIP: If you don't have an ovenproof pan, bake the stew in a baking dish instead!
• When the stew has 20 minutes remaining, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and half the butter to the potato, then season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• When the stew is ready, remove from oven. • Stir through baby spinach leaves and remaining butter, until spinach is wilted. • Season to taste.
TIP: Add a splash of water if the sauce mixture looks too thick.
• Slice the chicken. • Divide mash between bowls. • Top with slow-cooked chicken cacciatore to serve. Enjoy!