Cacciatore Chicken (Hunter’s Chicken Stew)
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Soak dried mushrooms in red wine to rehydrate. Coat chicken with flour.
In a large frying pan, heat 2 tablespoons (30 mL) oil and brown chicken on each side for 2 to 3 minutes. Set aside.
In the same pan, add the rest of the oil and sauté onion and peppers for 3 to 4 minutes.
Place wine-soaked mushrooms, chicken, onions, peppers, garlic, tomatoes, parsley, rosemary and thyme in a large pot and bring to a boil.
Cover and simmer on low heat for 20 minutes, until juices run clear or the internal temperature reaches 77ºC (170ºF).
Before serving, add olives and capers and adjust seasoning. Serve on hot polenta.
Nutrition Info
| Per 720 g serving | Amount |
|---|---|
| Calories | 490 |
| Protein | 29 g |
| Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrate | 39 g |
| Fibre | 8 g |
| Sugar | 16 g |
| Cholesterol | 95 mg |
| Sodium | 1150 mg |
| Per 720 g serving | % Daily Value |
|---|---|
| Potassium | 27 |
| Calcium | 15 |
| Iron | 35 |
| Vitamin A | 70 |
| Vitamin C | 310 |
| Vitamin B6 | 45 |
| Vitamin B12 | 20 |
| Folate | 34 |
| Zinc | 33 |
