The finished recipe. Chicken Cacciatore with New PotatoesIngredients 1 to 6. 400 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 400 g New potatoes (Halved so they cook through in the sauce. Raw weight, skins on.). 400 g Chopped tomatoes, tinned. 150 g Red pepper. 100 g Onion. 100 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)Ingredients 7 to 11. 30 g Olives, pitted (About eight. They are 12% fat, so the handful is not nothing.). 1 tbsp (11 g) Olive oil. 3 cloves, about 9 g Garlic. A sprig Fresh rosemary. To taste SaltStep 1. Season the thighs and brown them in the oil in a wide pan over a high heat, three minutes a side, then lift them out.Step 2. Soften the sliced onion and pepper in the same pan for five minutes, add the garlic and rosemary, then pour in the wine and let it bubble down by half.Step 3. Add the tomatoes, potatoes and olives, return the chicken, cover and simmer for thirty-five minutes until a knife slides into a potato with no resistance.Step 4. Uncover for the last ten minutes so the sauce thickens, and check the seasoning before serving.
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