Dr Rupy’s One-pot Chicken Cacciatore
Inspired by the classic Italian dish, this one-pot chicken cacciatore from Dr Rupy is packed with gut-friendly ingredients.
From the book
Dr Rupy Cooks: Healthy. Easy. Flavour
Over 100 easy and accessible flavour packed recipes
From healthy weekday dinners to nutritious one-pot dishes
Developed for maximum health benefit, accessibility and taste
Introduction
Whenever I make a meat dish, I tend to prepare it with beans and greens as I have in this one-pot chicken recipe. Beans are essential for helping your gut microbiota (the population of microbes living in our digestive system) to thrive. They’re responsible for digesting food, nourishing our gut cells and even improving our mood. This dish also has hits of acidity from the wine and lemon plus the saltiness from the olives to make this a well-balanced meal that I guarantee you will love. A simple warming wintery favourite for weekends that also keeps well frozen. Definitely one to batch cook.
Ingredients
| 3 tbsp | extra virgin olive oil |
| 4 (275g) | skinless, boneless chicken thighs |
| 2 | shallots, diced |
| 3 (175g) | celery sticks, sliced |
| 2 (180g) | carrots, sliced |
| 3 | garlic cloves, grated |
| 2 sprigs of | rosemary |
| 2 tsp | dried oregano |
| 1 tsp | chilli flakes |
| 1 x 400g can | cannellini beans, drained and rinsed |
| 100g | tomato purée |
| 50ml | dry white wine |
| 75g | pitted black olives, roughly torn |
| 350ml | chicken stock or vegetable stock |
| Small bunch | parsley, chopped |
| juice of ½ lemon |
Method
Heat half of the oil in a flameproof casserole over a medium-high heat.
Season the chicken with salt and pepper then brown all over for 6 to 7 minutes. Remove from the pan and set aside.
Add the remaining oil to the pan then add the shallots, celery, carrots and garlic and fry gently for 10 minutes until softened.
Stir in the rosemary, oregano, chilli flakes, beans and tomato purée. Cook for 2 minutes then pour in the wine and let it bubble up. Cook for a couple of minutes to burn off the alcohol.
Return the chicken to the pan, add the olives and stock bring everything to a simmer, then cover with a lid and cook for 25 minutes.
Season with a little salt and pepper and stir in the parsley and lemon juice. Pick out the rosemary stalks and serve.
