Chicken Cacciatore is a great family meal, which is both healthy and frugal. I look out for when chicken breast is on sale at the local meat market and usually stock up on several kilos. I wrap the chicken breast in 500 g packs and freeze them to be used over the coming months. Buying meat on sale and freezing it is a great way to really cut your grocery bill. Chicken can be safely stored in the freezer for 3 months and lamb and beef can be frozen for up to 6 months. With a little planning it is possible to rarely pay full price for meat.
Anyway back to the chicken cacciatore. This recipe works really well in a dutch oven, I like this method best because it only involves the one pan. However, you can also use a slow cooker or conventional casserole dish, but you just need to brown the ingredients in a fry pan first. I added carrots but you can add mushrooms, capsicum or whatever vegetables you like.
- 500-600 gm chicken breast
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 tsp dried oregano
- 1 700 ml bottle of passata or 2 x 400 g diced tomatoes
- 2 heaped tbsp flour
- ¾ tsp salt
- Brown onion and garlic in a small amount of oil in a dutch oven or skillet.
- Add herbs and stir through.
- Add chicken and lightly brown.
- Add remaining ingredients and mix together.
- Either cover dutch oven and place in oven and bake on 180 C/ 350 F for 1 hour.
- Or place into slow cooker and cook on high for 4 hours or low for 7-8 hours.
Serve with mashed potato and peas or serve over pasta for a change.