Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Rustic hunter’s-style braise — Italy.
Equipment: Wide pan or casserole with lid
Measures and names
Ingredients
- 8 chicken thighs, bone-in
- 1 tbsp olive oil
- 1 onion
- 1 pepper, sliced
- 3 garlic cloves, crushed
- 150 g mushrooms, sliced
- 1 x 400g tin chopped tomatoes
- 1 tsp dried oregano
- a few olives
- Salt, pepper and fresh basil
Method
- Heat the oil in a wide pan and brown the chicken well on both sides, 6–8 minutes. Remove.
- Cook the onion, pepper and mushrooms for 6 minutes, until softening and golden.
- Add the garlic and oregano for 1 minute, then stir in the tomatoes and olives.
- Return the chicken, season lightly (the olives are salty), partly cover and simmer for 30 minutes, until the chicken is tender and the sauce rich.
- Taste and adjust, scatter with basil, and serve with cauliflower mash or a green salad.
Swaps and tips
A splash of red wine deepens the sauce. Serve with cauliflower mash or a green salad rather than pasta.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 10 g | 3 g | 20 g | 354 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
