Chicken Cacciatore with Zoodles

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In winter it is nice to have a meal that is warm, cosy and fills your belly.  This is a great recipe that is even better the day after.

Chicken Cacciatore with Zoodles
Chicken Cacciatore with Zoodles

Chicken Cacciatore with Zoodles

  • 1 tablespoon coconut oil
  • 1/2 leek – finely sliced
  • 1 clove garlic – crushed
  • 1 large chicken breast – cut into cubes
  • 100ml white wine
  • 2 large tomatoes – finely diced
  • 1/2 red capsicum
  • 6 button mushrooms
  • 1/2 cup chicken bone broth (or stock)
  • 1/2 teaspoon dried rosemary
  • 1/4 cup pitted olives
  • 1 tablespoon parsley – finely chopped
  • 1 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 2 large zucchini

METHOD

Heat coconut oil in a frypan until melted. Add leeks and cook 1-2 minutes until tender.

Add diced chicken and garlic and lightly brown chicken all over.

Add wine to pan and cook until evaporated a little, about 1-2 minutes.

Add tomatoes, capsicum, mushrooms, broth, rosemary, parsley and olives.   Cover, reduce heat and simmer for 10 minutes or until chicken is cooked through.

Remove lid and simmer for a further 5 minutes to reduce sauce a little. Finish with apple cider vinegar and season to taste.

Using a spiralizer or a vegetable peeler make zucchini into noodles. Place in two microwave safe bowls and cook each one on high for 2 1/2 minutes. Season to taste.

Top with chicken mixture and enjoy…

SERVES 2