About
This keto take on the traditional Italian cacciatore stew is rich with sweet tomatoes and balsamic, complemented perfectly by salty black olives.
Perfect on its own as a stew for lunch, or served alongside cauli rice or zucchini noodles for a hearty main.
Ingredients
- 4 large thigh (yield after cooking, bone and skin removed) skinless chicken thigh
- 4 anchovy anchovy
- 1 2 tbsp, chopped basil
- 2 tablespoon tomato puree
- 2 tablespoon olive oil
- 1 large tomatoes
- 1 cup chicken stock pot by knorr
- 1 tsp, leaves spices thyme dried
- 1 tsp, leaves spices oregano dried
- 2 tbsp, chopped shallots
- 1 clove garlic
- 1 tablespoon balsamic vinegar
- ¾ cup black olives
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat a tablespoon of olive oil in a large pan. Add the chicken thighs and brown on all sides. Remove from the pan and set aside.
- Heat the remaining oil in the same pan over a low/medium heat. Dice the shallot and slice the garlic and add to the pan. Tear in the anchovy fillets and stir until melted.
- Add the thyme and oregano to the pan along with the tomato puree and balsamic. Dice the tomato and add to the pan, stirring everything together.
- Return the chicken pieces to the pan, coating in the sauce.
- Add the hot chicken stock, season generously and stir well.
- Bring the sauce to the boil, then reduce to a simmer so that it is bubbling gently. Cover and cook for 30 minutes.
- Remove the lid and add the olives, cook uncovered for a further 15 minutes until the sauce is rich and thick and the chicken is cooked through.
- Scatter with fresh basil to serve.
Nutrition Facts
- Servings: 4
- Calories: 266.8kcal (per serving)
- Fat: 17.4g (per serving)
- Carbs: 7.1g (per serving)
- Protein: 20.3g (per serving)
