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Chicken cacciatore

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HERE'S HOW WE MAKE IT

We brown the free-range chicken Marylands and then gently cook them until tender in a sauce of tomatoes, onions, garlic, white wine and our own homemade chicken stock, with salty pops of flavour from black olives and a gentle herbiness from oregano, parsley and basil.

INGREDIENTS

Chicken maryland, crushed tomatoes (tomato puree, citric acid), red onion, chicken stock [water, free range chicken bones, onion, carrot, celery, garlic, bay leaves, parsley, black pepper], red capsicum, yellow capsicum, white wine (sulphites, clarifying agent (milk 0.01%)), olives (olives, water, salt, vinegar, sunflower oil), olive oil, garlic, capers (capers, salt), salt, tomato paste, parsley, basil, thyme, Rosemary, frozen, paprika, black pepper, bay leaves

ALLERGENS

CONTAINS:
Dairy, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gSMALL- Serves 2
ENERGY579kJ4925kJ
PROTEIN18.1g154g
FAT TOTAL5.7g48.5g
- SATURATED1.7g14.8g
CARBS3.4g28.5g
- SUGARS1.7g14.2g
SODIUM281mg2386mg

SIZES

Small:
Serves two adults with accompaniments

GOES WITH

Serve with buttered mashed potato, along with a green salad or some dark green leaves like spinach or kale, blanched and cooked with olive oil, garlic and salt.

PREP, COOK AND SERVE

Preheat oven (FF) to 200C.  Remove the plastic film and cover with foil. 

DEFROSTED:  Cook for 25 minutes, before removing foil and cooking for an additional 5 minutes, ensuring the chicken is piping hot.  
FROZEN: Cook for 55 minutes, before removing foil and cooking for an additional 5 minutes, ensuring the chicken is piping hot.
Serve with buttered mash potatoes and green vegetables such as beans or broccolini.

 

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