
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.
INDIVIDUAL | SMALL | |
ENERGY | 2569.7kj | 5139.4kj |
PROTEIN | 68.6g | 137.3g |
FAT TOTAL | 25.8g | 51.6g |
- SATURATED | 6.4g | 12.9g |
CARBS | 19.5g | 39.1g |
- SUGARS | 12.8g | 25.6g |
SODIUM | 1434.7mg | 2869.5mg |
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.