Jamie Oliver's Super Food: Chicken & Squash Cacciatore with Mushrooms, Tomatoes, Olives and Bread
An Italian classic gets a makeover but maintains its comfort food status
"This truly comforting one-pan supper contains three of our 5-a-day, and the chicken fulfils half of our daily vitamin B12 needs, helping us make healthy red blood cells." - Jamie Oliver
Chicken & Squash Cacciatore with Mushrooms, Tomatoes, Olives and Bread
By Jamie Oliver
- 1 onion
- 1 leek
- 4 cloves of garlic
- 2 rashers of higher-welfare smoked pancetta
- 2 sprigs of fresh rosemary
- Olive oil
- 2 fresh bay leaves
- ½ a butternut squash or sweet potatoes (600g)
- 100g chestnut mushrooms
- 2 x 400g tins of plum tomatoes
- 250ml Chianti or other good red wine
- 4 free-range chicken thighs, bone in
- 8 black olives (stone in)
- 200g seeded wholemeal bread
Preheat the oven to 190°C/375°F/gas 5. Peel the onion and cut into eighths, trim, wash and slice the leek, peel and slice the garlic. Place a large ovenproof casserole pan on a medium heat. Finely slice the pancetta, pick and finely chop the rosemary leaves, then place both in the pan with 1 tablespoon of oil and the bay leaves. Stir regularly for 2 minutes, then add the garlic, followed by the onion and leek. Cook for 10 minutes, stirring regularly.
Meanwhile, chop the squash or sweet potato (wash first) into bite-sized chunks, leaving the skin on and discarding any squash seeds. I like to cut the stalk and face off the mushrooms because it looks nice — just add the trimmings straight to the pan, along with the whole mushrooms and chopped squash or sweet potato. Remove and discard the chicken skin and add the chicken to the pan. Pour in the wine and let it reduce slightly, then add the tomatoes and break them up with a wooden spoon. Half-fill each tin with water, swirl about, pour into the pan and mix it all together. Destone the olives, then poke them into the stew. Bring to a gentle simmer, then transfer to the oven to cook for 1 hour, or until thick, delicious, the chicken falls off the bone and the squash or sweet potato is lovely and tender. Season to perfection, then serve with bread to mop up that tasty sauce.
Yield: Makes 4 servings
No matter how busy you are, you'll find that healthy eating ‘the Jamie way’ is both simple and achievable, making it super-easy to choose exactly the kind of meals that suit you.
Everyday Super Food by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver. This recipe originally appeared on Jamie’s Super Food - Series 1: © 2015 Jamie Oliver. Visit jamieoliver.com or follow him at @jamieoliver.