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Chicken alla Cacciatore

with Mushroom, Olives and Roast Potatoes
Anushka Magan
Anushka MaganUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
656 kcal
Protein
: 
51.9g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Garlic Clove

30 grams

Olives

1 bunch(es)

Chives

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

4 unit(s)

British Chicken Thighs

120 grams

Sliced Mushrooms

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

Not included in your delivery

125 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

Energy (kJ)2745 kJ
Energy (kcal)656 kcal
Fat26.9 g
of which saturates7.8 g
Carbohydrate59.9 g
of which sugars8.7 g
Dietary Fibre6.4 g
Protein51.9 g
Salt2.7 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Baking Tray
•Grater
•Knife
•Spoon
•Large Frying Pan
•Large Plate

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press). Halve the olives. Finely chop the chives (use scissors if easier). Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the mixed herbs then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

2

When the oven is hot, roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through. Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken thighs flat in the pan, season with salt and pepper. Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Once the chicken has browned, transfer it to a plate and cover to keep warm (you will finish cooking it later). Pop the pan back on high heat with a little more oil if needed. Add the mushrooms to the pan and fry until browned, 5-6 mins, stirring occasionally. Add the garlic and stir-fry for another 30 secs.

4

Next, add the passata, red wine stock paste, water and sugar for the sauce (see ingredients). Stir in the olives and remaining mixed herbs. Bring to the boil, then add the chicken back into the pan. Lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 7-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Once the chicken is cooked and the sauce thickened, remove the pan from the heat. Taste and season with salt and pepper if needed. Stir in half the chives.

6

Transfer the chicken alla cacciatore to your plates and sprinkle the remaining chives on top. Serve the roast potatoes on the side. Enjoy!

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