Serves: 6, Calories: 687, Time: 2 hrs

Ingredients

Stew:

• 12 chicken thighs, bone-in.  1834
• Salt and pepper
• 1 onion, diced.  75
• 1 tbsp garlic purée.  51
• 2 peppers, chopped.  100
• 1 carrot (200g) peeled, thinly sliced.  82
• 300g mushrooms, sliced.  24
• 90g black Kalamata olives.  185
• 2 tsp thyme
• 1-2 tsp parsley
• 1 tsp basil
• 1 tsp oregano
• 150ml red wine.  118
• 500g passata.  115
• 2 tbsp tomato purée.  20
• 250g Vittoria tomato’s, halved (optional).  80
• ½ tsp mild chilli powder

Mash:

• 1.25kg potatoes, peeled, chunked.  1013
• 50g butter.  375
• 100ml milk.  50
• Salt and pepper

Method

1. In sauté pan; Sear seasoned chicken, until golden. 10 mins. Set aside. Pour away all but 1 tbsp chicken oil.
2. Soften onion in chicken oil. 5 mins.
3. Add garlic. 30 secs.
4. Add wine. Simmer. Reduce. 5-6 mins.
5. Stir in carrots. Sauté 5 mins.
6. Add peppers, mushrooms and herbs. Sauté 5 mins.
7. Stir in all tomatoes and chill powder.
8. Add chicken on top of sauce, skin up. Cover. Simmer for 30 mins. Don’t stir.
9. Meanwhile, in large saucepan; Cover potatoes with boiled water. Simmer for 20 mins until tender, drain. Mash with butter, milk, salt and pepper.
10. Gently stir olives into stew, avoid submerging chicken. Simmer for 10 mins.
11. Remove chicken.
12. Season to taste. Serve.
    

Calories = 4122

• 4122 / 6 = 687

Modified from Chicken Cacciatore.