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Chicken cacciatore

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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.

Free-range chicken, rice flour, paprika, olive oil, red onion, garlic, white wine, tomatoes, tomato paste, chicken stock (free-range chicken bones, garlic, onion, carrot, celery, pepper, parsley, bay leaf, water), basil, oregano, kalamata olives, parsley, brown sugar, salt, pepper.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 INDIVIDUALSMALL
ENERGY2569.7kj5139.4kj
PROTEIN68.6g137.3g
FAT TOTAL25.8g51.6g
- SATURATED6.4g12.9g
CARBS19.5g39.1g
- SUGARS12.8g25.6g
SODIUM1434.7mg2869.5mg
Individual:
Serves one adult with accompaniments
Small:
Serves two adults with accompaniments
Try this with our super green risoni salad or 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.

Frozen product. Once defrosted, reheat and consume within 48 hours.

INDIVIDUAL: Defrost fully before cooking. Remove plastic film and cover with foil. Bake in a preheated 220C oven for 20 minutes, before removing foil and cooking for an additional 5 minutes, ensuring the chicken is piping hot.  

SMALL: Defrost fully before cooking. Remove plastic film and cover with foil. Bake in a preheated 220C oven for 30 minutes, before removing foil and cooking for an additional 5 minutes, ensuring the chicken is piping hot.