- Prep Time:20 mins
- Cook Time:50 mins
Chicken Cacciatore will forever be a family favourite, so you know it’s always going to be worth the slightly lengthier cooking time. There’s loads of flavours packed into this one and the cannellini beans make it nice and hearty. If there’s any leftover it makes for a very appetising lunch the next day!
Original recipe by SPRINKLES AND SPROUTS | 20.6.16
+1 1 CAN (400g) EDGELL CANNELLINI BEANS
- 2 tablespoons olive oil
- 8 skinless boneless chicken thighs
- 1 red onion, chopped
- 1 carrot, diced
- 2 celery sticks, chopped
- 2 capsicums, thinly sliced
- 4 cloves of garlic, crushed
- 1 cup (250ml) red wine
- 2 sprigs fresh rosemary (finely chopped)
- 2 sprigs fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 x 400g cans chopped tomatoes
- 200g cherry tomatoes, halved
- ½ cup pitted black olives, halved
Heat oil in a large frypan over medium heat. Season chicken well with black pepper and a pinch of salt, add to pan and cook for 5 minutes on each side.
Add the vegetables to the pan, stir well and cook over a medium heat for 5 minutes.
Add garlic and wine. Allow the wine to cook off for a couple of minutes before adding the canned tomatoes, fresh and dried herbs. Bring to the boil, reduce heat cover and simmer for 25 minutes.
Stir in cherry tomatoes and olives.
STIR IN DRAINED EDGELL CANNELLINI BEANS, COOK UNCOVERED FOR A FURTHER 5 MINUTES.
Cook uncovered for a further 5 minutes.
Serve with mashed potato or cooked pasta.
Healthy Tip: To make this dish even more nutritious, serve with brown rice or wholemeal pasta.