Chicken cacciatore stoup

Chicken cacciatore stoup


Classic chicken cacciatore has been transformed into a hearty stoup, a cross between a stew and soup.

The ingredient of Chicken cacciatore stoup

  1. 1 tablespoon extra virgin olive oil
  2. 1kg skinless chicken thigh cutlets
  3. 1 brown onion, chopped
  4. 1 carrot, finely chopped
  5. 2 celery stalks, sliced
  6. 200g cup mushrooms, sliced
  7. 1/4 cup fresh rosemary leaves, plus extra to serve
  8. 2 garlic cloves, crushed
  9. 1 cup red wine
  10. 700g bottle tomato passata
  11. 1 litre Massel salt reduced chicken style liquid stock
  12. 250g dried rigatoni pasta
  13. 1/2 cup pitted kalamata olives
  14. Fresh flat-leaf parsley leaves, chopped, to serve

The instruction how to make Chicken cacciatore stoup

  1. Heat oil in large heavy-based saucepan over high heat. Cook the chicken for 4 minutes each side or until browned. Transfer to a plate.
  2. Reduce heat to medium. Add onion, carrot, celery, mushroom and rosemary to pan. Cook, stirring occasionally, for 5 minutes or until vegetables start to brown. Add garlic. Cook for 30 seconds or until fragrant. Add wine. Bring to a simmer. Simmer, uncovered, for 3 minutes or until reduced by half.
  3. Add passata, stock and 2 cups water. Stir to combine. Bring to a simmer. Return chicken to pan. Cook, covered, for 45 minutes or until chicken is very tender. Using tongs, transfer chicken to a board.
  4. Reduce heat to medium. Add pasta to pan. Cook, covered, for 15 minutes or until pasta is tender.
  5. Meanwhile, remove and discard bones from chicken. Using 2 forks, shred meat. Return chicken to pan with olives. Cook for 2 minutes or until heated through. Serve stoup topped with parsley and extra rosemary.

Nutritions of Chicken cacciatore stoup

calories: 449.081 calories
calories: 13.3 grams fat
calories: 3 grams saturated fat
calories: 42 grams carbohydrates
calories: 31.6 grams protein
calories: 95 milligrams cholesterol
calories: 790 milligrams sodium
calories: NutritionInformation

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