Chicken Cacciatore
over Cauliflower & Pea Orzo
Cooking time
20 minutes
Servings
4
Calories
700 /serving
An Italian family fave, cacciatore is a real catch for a midweek dinner. It requires a rustic tomato sauce, which we’re making with roasted garlic for depth. Tender chicken thighs are served over buttery grains of pasta loaded with veggies, big and small.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Head of cauliflower
- 30ml Vegetable demi-glace
- 280g Orzo
- 150g Green peas
- 15g Minced roasted garlic
- 200ml Tomato sauce
- 15g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Milk • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
4 tbsp Butter
Total Fat
25 g
Saturated Fat
10 g
Sodium
670 mg
Total Carb
73 g
Sugars
9 g
Protein
48 g
Fibre
8 g
Preparation
Start the chicken
- Bring a large pot of salted water to a boil.
- Pat the chicken dry; rub with 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.
Boil the orzo & cauliflower
- Meanwhile, remove the core of the cauliflower; cut the head into bite-size florets.
- Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- In the last 4 to 5 min., add the cauliflower and peas.
- Drain, return to the pot and add 4 tbsp butter and S&P; toss well.
Finish the chicken & make the cacciatore
- To the pan of chicken, add the garlic, demi-glace, tomato sauce, ⅓ cup water and S&P.
- Simmer, partially covered, stirring occasionally, 4 to 6 min., until the chicken* is cooked through and the sauce has slightly reduced.
Plate your dish
- Divide the orzo and cauliflower between your plates.
- Top with the chicken cacciatore. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
