Chicken cacciatore

HERE'S HOW WE MAKE IT

We brown the free-range chicken Marylands and then gently cook them until tender in a sauce of onions, garlic, white wine and chicken stock flavoured with rosemary, bay leaves and black olives.

Free-range chicken, olive oil, onion, garlic, white wine, tomatoes, chicken stock (free-range chicken bones, garlic, onions, carrots, celery, pepper, parsley, bay leaf, water), kalamata olives, rosemary, bay leaves, parsley, salt, pepper.

ALLERGENS

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G (RAW)	PER SMALL SERVE
ENERGY	379kj	4942.1kj
PROTEIN	10.5g	136.4g
FAT TOTAL	4.3g	56.3g
- SATURATED	1.1g	13.9g
CARBS	1.5g	19.4g
- SUGARS	1.3g	17.4g
SODIUM	205.0mg	2685.3mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

GOES WITH

Cauliflower puree, mashed potato, polenta or gnocchi would all be good on the side, along with a green salad or some dark green leaves like spinach or kale, simply blanched, then cooked with olive oil, garlic and salt.

PREP, COOK AND SERVE

Remove plastic film and reheat, covered with foil, in a preheated 180C oven for 25 minutes, before uncovering for a final five - check that it's warmed right through to the bone.

This dish is microwavable. Please ensure your microwave is large enough to fit the foil tray, or empty into a micro-wave safe container till evenly heated through.

DEFROST INFORMATION: suitable for freezing. May be cooked straight from frozen or defrosted overnight in the fridge. Keep refrigerated and consume within 48 hours.