Chicken, Mushroom and Pumpkin Cacciatore
This warming dish is authentic comfort food, perfect for cold winter nights.
Ingredients
- 1 onion, peeled and cut into eights
- 1 leek, trimmed and sliced
- ½ butternut pumpkin, cubed
- 100g small cap mushrooms
- 8 black olives (stone removed)
- 4 cloves garlic, thinly sliced
- 2 springs rosemary leaves finely chopped
- 2 bay leaves
- 2 rashers of bacon, thinly sliced
- 4 skinless chicken thighs
- 2 x 400g tins of tomatoes
- 250ml red cooking wine
- 200ml water
- Olive oil
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
Prep Time
20 minutes
Cooking Time
60-minutes
Serves
4
Method
- Heat one teaspoon of oil in a large frying pan or skillet. Add the bacon to pan with the rosemary and bay leaves. Gently sauté for 2 minutes
- Add the garlic, onion and leek to the pan and cook for 10 minutes or until the onion and leek soften
- Add the chicken thighs and brown lightly on each side
- Add the pumpkin, mushrooms and olives to the pan. Pour in the wine and simmer, letting it reduce slightly
- Add the tomatoes along with 200ml water. Bring to a simmer and cover with a lid for approximately one hour until the chicken is tender and sauce has reduced and thickened
- Serve with warm crusty bread