Chicken Cacciatore

Chicken Cacciatore
A delicious baby-friendly family meal that everyone can enjoy together, that is perfect for batch cooking.
 

4 chicken breasts, cut into chunks
2 red peppers, de-seeded and cut into strips
½ tbsp dried rosemary
½ tbsp dried thyme
1 onion, finely diced
1 medium red chilli, de-seeded and sliced (optional, leave out if preparing for a young baby)
2 cloves of garlic, minced
175ml chicken stock
2 tins of chopped tomatoes
5 tsp of double-concentrate tomato purée
1 tbsp olive oil
Chopped flatleaf parsley, to serve

Heat your oven to 180 degrees.

Heat the oil in a deep, oven-proof roasting pan that’s big enough to fit the chicken in a single layer.

Lightly brown the chicken for 3-4 minutes, and set aside.

Add the onion, peppers, dried herbs, garlic and chilli to the pan, and cook for 10 minutes until soft and beginning to brown at the edges.

Add in the stock and stir well, before adding the tomatoes and purée.

Bring the mixture to the boil before adding the chicken.

Cover and bake for 20 minutes, remove the cover, and cook for a further 15-20 minutes.

Once the chicken is fully cooked remove from the oven, sprinkle with parsley, and serve with some rice, mashed potato or polenta.

Main ingredients
Chicken, Vegetables

Recipe Type
Dinner, Batch Cooking

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