Chicken thigh cacciatore with fresh mushrooms
From the foundersPernilla Nilsson·Co-founder & Growth
A rustic Italian hunter's stew where juicy chicken simmers in a rich tomato sauce with mushrooms, leek and crisp cherry tomatoes.
Ingredients
2 servings
- 500 gChicken thigh fillets 🏷️
- 250 gMushrooms
- 250 gMixed colour cherry tomatoes 🏷️
- 1 stCourgette
- 0.5 stLeek
- 2 stGarlic cloves
- 400 gChopped tomatoes
- 1 mskOlive oil
- 1 mskRed wine vinegar
- 1 stChicken stock cube
- 2 mskFresh thyme
How to make it
- 1
Heat the olive oil in a large frying pan or casserole over medium-high heat.
- 2
Brown the chicken thigh fillets all over until golden, about 4-5 minutes. Remove the chicken and set aside on a plate.
- 3
Add the mushrooms, courgette and leek to the same pan. Sauté for 5 minutes until the mushrooms are nicely browned and the vegetables have softened.
- 4
Stir in the garlic and thyme and sauté for a further 1 minute until fragrant.
- 5
Pour in the red wine vinegar and let it bubble for a few seconds. Add the chopped tomatoes, the crumbled stock cube and the halved cherry tomatoes.
- 6
Return the chicken and its juices to the pan. Cover and simmer for about 10-12 minutes until the chicken is cooked through (72°C).
- 7
Season the stew with salt, freshly ground black pepper and extra thyme if you like before serving.
Kitchen tips
- Use fresh thyme for that authentic Italian herby flavour that lifts the tomato sauce.
- Add a splash of water if the stew reduces too quickly under the lid.
AI-generated content. Always verify ingredients and allergen information yourself.
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