
Chicken cacciatore
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.
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
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.
Per 100g | SMALL- Serves 2 | |
ENERGY | 579kJ | 4925kJ |
PROTEIN | 18.1g | 154g |
FAT TOTAL | 5.7g | 48.5g |
- SATURATED | 1.7g | 14.8g |
CARBS | 3.4g | 28.5g |
- SUGARS | 1.7g | 14.2g |
SODIUM | 281mg | 2386mg |
Small:
Serves two adults with accompaniments
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.
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.