Serves 4

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit. Here is our healthy recipe version. easy to prepare and cook. A great one to batch cook for the week ahead on a Sunday night.

4 skinless, deboned chicken breasts
2 Tablespoons olive oil
3 Cloves garlic, peeled and finely chopped
200g of  chestnut mushrooms, sliced thickly
1 Tin of chopped tomatoes
150ml  dry white wine
1 bay leaf
½ teaspoon dried oregano
65g black olives, pitted and sliced
freshly ground black pepper
freshly ground salt
chopped parsley, to garnish

Preheat the oven to 180°C.

Season the chicken breasts with salt and make diagonal slashes across the top of each breast.

Heat the tablespoon of olive oil in a large pan and when hot, place the chicken breasts into the pan, brown the chicken breasts (slashed top down) until golden. Then flip each one over and brown the underside for a minute. When browned, place into a large, greased casserole or roasting dish. Leave to one side.

Wipe the pan and add the second tablespoon of olive oil. Now cook the sliced mushrooms on a high heat for aprox 3-4 minutes until they start to caramelise, add the garlic in the last minute of cooking. Stir to prevent the garlic burning. Now add the 150ml of white wine to deglaze the pan and cook until the wine has completely evaporated.

Pour the chopped tomatoes into the pan. Add the bay leaf and dried oregano, turn down to a moderate heat and cook for for 10 minutes so that the mixture thickens slightly and reduces.

Last step, stir in the sliced black olives, then decant everything into the roasting dish containing the chicken that you left to one side, making sure the sauce covers the breasts and is well distributed. Place the dish into the oven for 20-25 minutes. (ensure the chicken is completely cooked, it should not be pink in the inside.)

Serve with a final grind of  black pepper and garnish with chopped parsley.

You could batch cook this by doubling up quantities and can then be served with veggies or quinoa.

Calories per serving = 266Cal

Macros per serving

  • Fats 11g
     of which saturates        7g
  • Carbs 6g
     of which sugars            4.4g
  • Fibre 7g
  • Protein 33g