Well hello there, Munchkins!
It’s been a while, and I’ve been naughty! I’ve been eating lots of lovely food (and lots of not so lovely food) and very little of it has been healthy. Although that’s not always important at TidyMunch, my return to healthier eating has also brought me back to blogging. I’ve been super-busy (not just lazy) but now have time to both cook and write again! Yay!
Tonight’s recipe is adapted from a Fat club one again (or at least the sauce is) and I have to say it surprised me! I’ve seen a few recipes for cacciatore, and I have to say they’ve all looked quite different from one another! This one seemed pretty straight forward though, so I figured I’d chuck in some chicken, and give it a whirl!
I suggest you do the same, pronto!
2 chicken breasts, cubed into bite-sized pieces
1 onion, diced
250g mushrooms, sliced
1 clove garlic, crushed
4tbsp tomato puree
187ml red wine
1tsp dried oregano
3tbs fresh parsley, chopped
I’ve increased the quantities of mushrooms and wine (only by a little) in this recipe. It’s supposed to serve 4, but I split it into just two portions, which I thought were a nice size, and served with some sliced acti-fried potatoes.
1. Fry the onions, mushrooms, and garlic over a low heat for about 10 minutes. A dash of water will help keep everything from catching. You’re just really aiming for the onions to soften a little.
2. Stir in the tomato puree, red wine, and herbs.
3. Add the chicken, and bring the sauce to the boil.
4. Turn it down a little, and leave to simmer for around 30 minutes, stirring occasionally. Do something interesting in this time. Or tidy up. Enter a competition, or write the opening of a Hollywood Blockbuster. Life’s too short to stare at a bubbling pan for half an hour.
5. Check the chicken is cooked through, and serve!
Told you it was easy!
It’s a stonking win for ASDA this week, coming in at £6.79, almost a whole £1 ahead of Morrisons’ second place of £7.72. This was largely due to their super cheap small bottles of wine.
Tesco came third, not far off Morrisons at £7.96. Sainsburys, although last, were quite close to Tesco with their £8.01
I have to admit, I didn’t have enough mushrooms… as much as I love them, I didn’t think the end result was particularly lacking! Looking forward to trying it again with more mushrooms, though!
Speaking of which, the mushrooms really hold the flavour of the wine, little sponges that they are! If you’re not overly keen on the taste of red, you could cut this down to the fat-club suggested 175ml (I only used 187 as that’s the size of the little bottle I’d bought, and what else was I gonna do with 12ml of red wine?)
I wouldn’t go much lower than the 175ml of wine, and if you did I’d recommend somehow replacing with another liquid so the sauce isn’t too thick (or even just to give you enough of a yield!). Perhaps passata could replace some wine, but be careful not to make it too rich!
Although I cooked the chicken in the sauce, it could be cooked in advance, and the sauce just poured over. Or maybe replace the chicken entirely – pork would work. It may be a little overpowering for fish, but could be worth a try. It might work with beef as well, although the overall combination may be a little on the heavy side.
For veggie options you could use quorn, mediterranean veg, or maybe even pasta instead.
I’ve made very few changes to the recipe I found in Slimming World’s Little Book of Sauces.