Chicken cacciatore with black olives
577 kcal per person
34g Protein
63g Carbs
21g Fat
10g Fiber
Ingredients
- ¼ onion
- 1 clove garlic (5 g)
- 1 stalk celery
- 3 ounces chicken breast (84 g)
- 3 tomatoes
- 4 ounces mushrooms (112 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon thyme, dried (2 g)
- ½ cube vegetable bouillon
- 2 ½ fluid ounce water (75 ml)
- 6 olives
- 1 tablespoon balsamic vinegar (15 ml)
- 1 ciabatta
Preparing this recipe
- Chop the onion, garlic and celery.
- Cut the chicken, tomatoes and mushrooms into pieces.
- Heat the olive oil in a baking pan and fry the chicken for 2 minutes. Remove the chicken from the pan and bake for 2 minutes the onion, garlic, celery and thyme in the residual dripping. Add the bouillon cube with water, tomatoes, mushrooms, olives, chicken and balsamic. Simmer for 15 minutes or until the meat is cooked through. Taste and season, if necessary, with salt and black pepper.
- Serve the cacciatore with the ciabatta.
Tip van FitChef
Add fresh thyme or rosemary.
