The perfect weekend all-in tray bake
I just bet you’re looking at this gorgeous chicken cacciatore thinking: “This would be a fabulous Sunday lunch!”. And you know what, you’d be right.
Just imagine those juicy pieces of chicken, cooked to perfection, snuggled in with some perfectly golden potatoes, fragrant fennel, basil and coriander, together in a thick tomato-based sauce, flavoured with salami and olives. Heaven on a plate.
Chicken cacciatore tray bake – meal prep made easy
I am loving these one-tray bake wonders at the moment. Not only you get loads of delicious food in one go for a fabulous family feast, there will be loads left over (unless you’re a family of 8 or super hungry!) – and the leftovers make perfect work and school lunches on Monday.
There is something for everyone in this tray bake and I kid you not, you will feel like you’ve just treated yourself to something super special when this is on the table in front of you.
And for all of that reward, it takes minimum time and effort to make this meal, and it’s fairly cheap. (Which you, of course, don’t need to mention – just accept the compliments!)
Free of nuts, wheat and egg (and dairy-free is possible)
There are no nuts, wheat or egg used in this recipe so it’s brilliant for those members of your family who are sensitive to those ingredients.
The only dairy is in the Parmesan cheese so if you want to make you chicken cacciatore dairy-free, think about using a cheese substitute or omitting the cheese altogether.
This recipe is adapted from the fabulous Women’s Weekly Express: The Complete Collection cookbook which I have mentioned on this blog before and I honestly cannot recommend highly enough. I have tagged so many recipes to try and in the short time since I have come across this cookbook (and pretty much immediately went out and bought it), I have made quite a few recipes already, all of which were awesome. So if you’re looking for a lovely big cookbook for your collection, full of easy and quick recipes (most of which are healthy), then this might be a great idea for a present for yourself or a loved one. (And let me say, this is not a paid post – I am just a genuine fan.)
If you live in Australia, you will know that the Australia Women’s Weekly (or AWW) cookbooks represent a fabulous Australian tradition which started as a weekly newspaper back in 1933 but now apparently produce more food content than any other publisher. Honestly, I was not surprised to read this, given the number of AWW titles you see for sale in the stores and online.
That said, AWW have never disappointed me. While they are well known for their gorgeous desserts, Christmas recipes, thick volume all-in collections and kids’ birthday cake ideas, I have noticed lately that they have a number of titles including healthier recipes – like these stunning low carb, sugar free and good gut diet cookbooks. I am loving that these recipes are becoming mainstream and these cookbooks are available everywhere. Combine this with the AWW gorgeous photography which is just drool-worthy and their triple recipe testing and I bet you will be a fan, just like I am.
Is this chicken cacciatore a new family classic?
In the meantime, whether or not I have managed to pass my excitement about the Express cookbook onto you, check out the recipe below. It’s perfectly suitable for grown ups and kids alike (though not babies or young toddlers, due to the bones involved – so do be careful there) and the mild flavours mean that kids will love it too.
There is nothing spicy in this beautiful chicken cacciatore and no strong unusual tastes but the inclusion of fennel and olives in particular works gently to expand your kids’ palates – while enjoying some very tasty chicken and salami! (You don’t need to mention the brussel sprouts at all, not even to spouses.) Veggies by sneaky inclusion… every parent’s plan of attack every now and then, I’m sure.
I hope you enjoy this gorgeous tray bake, as much as we did!
The ultimate chicken cacciatore
- 2 tsp olive oil (I used garlic infused olive oil, but regular is fine)
- 6 chicken thigh cutlets (skin on) (or use other chicken pieces, I used 6 medium sized chicken drumsticks and 4 chicken wings, approximately 1kg in total)
- 10 baby potatoes or 3 large potatoes (about 400g), sliced into rounds or half rounds
- 130 g salami (mild or spicy), sliced
- 1 brown onion, sliced thinly
- 6 cloves of garlic, crushed
- 6 brussel sprouts, quartered
- 1/2 head of fennel, sliced thinly
- 1/2 cup dry white wine (or, if you are like me, and there is no white in the house, use the rose from the back of the cupboard – delicious!)
- 400 g can of crushed tomatoes
- 1 cup chicken stock
- 3/4 cup (200g) whole green Sicilian olives
- 5 sprigs fresh thyme or coriander, chopped
- 5 sprigs fresh basil, chopped
- 1/3 cup finely grated or shaved parmesan
- extra fresh basil leaves, torn
- Pre-heat oven to 220C.
- Heat oil in a large over-proof pan or casserole dish over medium high heat and add chicken pieces, skin side down. Cook each side for 3 minutes or until browned. Remove from pan.
- Add potato, salami, onion, garlic, brussel sprouts and fennel to the same pan; cook for about 4 minutes, stirring or until the onion is golden.
- Add wine to the pan and stir to combine. Add tomatoes, stock, olives, thyme/coriander and basil sprigs, and chicken pieces. Bring to the boil.
- Transfer the pan or casserole dish to the oven and bake for 20 minutes or until the chicken is cooked through.
- Sprinkle cacciatore with parmesan and the extra torn basil leaves. Serve with crusty bread, if you like.
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