Chicken cacciatore with mushrooms and cauliflower mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken cacciatore with mushrooms and cauliflower mash

Make It Ahead

Chicken cacciatore with mushrooms and cauliflower mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

35–45 Minutes

An easy-to-make-ahead paleo meal, this Italian feast pairs well with cauliflower mash. (Psst, we think the kids will like it just as much as mashed potatoes.)

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 boneless skin-on chicken breasts (about 6 ounces each)
  • ¼ pound cremini mushrooms
  • 1 red bell pepper
  • ¼ cup pitted Kalamata olives
  • 1 cup vegetable broth
  • ⅓ cup mirepoix (onions - carrots - celery)
  • 1 teaspoon dried thyme
  • ½ teaspoon red chile flakes (optional)
  • Cacciatore sauce base (tomatoes - tomato paste - fresh garlic)
  • 1 head cauliflower
  • 6 or 7 sprigs fresh flat-leaf parsley
Chef's Tip
Make It Ahead
The recipe can be prepared through Step 4 up to 1 day ahead; let the chicken and cauliflower cool, then cover and refrigerate them separately. Reheat before proceeding with the last two steps.

Nutrition per serving

Calories 540, Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 480mg (21% DV), Total Carb. 23g (8% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 40g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is golden brown but the meat is not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds. Transfer to a cutting board to cool slightly, then cut the breasts in half crosswise. Do not clean the pan. While the chicken cooks and cools, prepare the sauce ingredients.

2

Start the sauce

  • Thinly slice the mushrooms.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Cut the olives in half lengthwise.
  • Set aside ½ cup vegetable broth for the cauliflower mash.
In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Stir in the mirepoix and cook until starting to soften, about 1 minute. Add the mushrooms, bell pepper, thyme, and as many chile flakes as you like. Season with salt and pepper and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Stir in the cacciatore sauce base, olives, ½ cup vegetable broth, 1 cup water, and 2 tablespoons white or red wine, if using.

3

Finish cooking the chicken and sauce

Nestle the chicken, skin side up, in the sauce and add any accumulated juices. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, 5 to 7 minutes. Season to taste with salt and pepper.
While the chicken and sauce simmer, prepare the cauliflower.

4

Cook the cauliflower

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
In a medium frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add ½ cup water and the remaining ½ cup vegetable broth. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until tender, 4 to 5 minutes. While the cauliflower cooks, prepare the parsley.

5

Prep the parsley; finish the cauliflower

  • Strip the parsley leaves from the stems.
  • Coarsely chop the parsley leaves. Set aside half for garnish.
Remove the cauliflower from the heat, add half the parsley, and drizzle with 1 teaspoon oil, if desired. Using a masher or the back of a spoon, coarsely mash the cauliflower. Season to taste with salt and pepper.

Serve

Transfer the chicken and sauce to individual bowls and garnish with the remaining parsley. Serve the cauliflower mash on the side.
Kids Can!
  • Measure out the vegetable broth.
  • Strip the parsley leaves from the stems.
  • Drizzle the cauliflower with oil.
  • Add the parsley garnish.
  • Serve the meal.
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