This delicious chicken cacciatore is perfect for the whole family. Simply adapt for your weaning baby by pureeing to the desired consistency. This Italian stew has a rich tomato base and is perfect for batch cooking. Why not double up the recipe and freeze in portions for a tasty meal any day of the week? It's delicious served with rice or mashed potato!
Cook time: 55 minutesMakes: 4 Adult portions
Ingredients
1 tbsp olive oil
4 skinless chicken breasts, cubed
Method
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Preheat the oven to 180°C.
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Heat the oil in a deep, oven-proof frying pan that can fit the chicken in a single layer over a medium heat. Lightly brown the chicken for 5 minutes. Remove the chicken and set aside.
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Add the onion, peppers, dried herbs, garlic and chilli to the frying pan. Cook for 10 minutes until they soften and the vegetables begin to brown.
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Add in the stock, tomatoes and tomato purée. Stir well. Bring the mixture to the boil then return the chicken to the pan.
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Cover and bake in the oven for 20 minutes. Remove the cover and bake for a further 15-20 minutes.
- One the chicken is fully cooked, remove from the oven and sprinkle with parsley. Serve with rice, polenta or mashed potato. For your baby, blend to the desired consistency.
6-7 months - Smooth and slightly thicker puree, no lumps
7-8 months - Thicker puree with increased texture
8-9 months - Minced and mashed with soft lumps.
9-12 months – Minced and finely chopped.
Our award winning Starter Weaning Set set has all the pots you need to batch cook, portion and safely store food for your weaning baby.