Chicken & Squash Cacciatore
with Portobello Mushroom
Cooking time
25 minutes
Servings
2/4
Calories
380 /serving
There are lots of tasty variations of this Italian hunter’s stew. Our slow carb version has winter (or invierno) written all over it. Tender chicken and meaty portobello mushroom simmer in a tomato-based sauce. Butternut squash fills out each serving delightfully, keeping it all veggie-forward.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Diced butternut squash
- 1 Portobello mushroom
- 150g Green peas
- 30ml Vegetable demi-glace
- 15ml Tomato paste
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
10 g
Saturated Fat
3 g
Sodium
700 mg
Total Carb
33 g
Sugars
14 g
Protein
40 g
Fibre
7 g
Preparation
Start the chicken
- Pat the chicken dry; rub with ½ the spices, a drizzle of oil and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until browned.
- Transfer to a plate and reserve the pan.
Mise en place
- Meanwhile, remove the stem from the mushroom; small-dice.
Start the stew & finish the chicken
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushroom and sauté, 2 to 3 min., until beginning to soften.
- Add the tomato paste and remaining spices. Sauté, 1 to 2 min., until dark red.
- Add the squash, demi-glace, 1 cup water (double for 4 portions), chicken and S&P.
- Simmer, partially covered, stirring occasionally, 4 to 6 min., until the chicken* and squash is cooked through and the sauce has thickened.
Finish the stew
- To the pan, add the peas and cook, stirring occasionally, 1 to 2 min., until warmed through.
- If the sauce seems dry, gradually add ¾ cup water (double for 4 portions) until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the stew between your bowls. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
