Chicken Cacciatore with Crispy Potatoes

The dish

Chicken cacciatore with crispy potatoes

Where did I get the recipe?

I was sent this recipe and all of the ingredients from Gousto. You can read all about them in my blog post.

Estimated duration

35 minutes

Ingredients provided by Gousto


1 onion (not suitable for my IBS so I substituted this with spring onions)
100g carrots
3 garlic cloves (again, not suitable for my IBS so I substituted this with asafoetida powder – this is a yellow powder that originates from Iran and can often be used to enhance food, or if you’re like me and can’t digest onions or garlic, this is great because it has a similar flavour to both!)
5g fresh thyme
4 British chicken thigh fillets
300g potatoes
1 tin of chopped tomatoes
1 chicken stock cube
5g fresh rosemary
1 tbsp rich tomato paste
60g pitted black olives

Additional ingredients

Olive oil
Black pepper


1. Preheat the oven to to 220°C/200°C (fan)/425°F/Gas mark 7. Cut the potatoes (skins on) into bite-size pieces, add them to a bakingtray and drizzle them with olive oil. Add a large pinch of salt and pepper and mix well. Put them in the oven for 20-25 minutes or until they’re golden brown.


2. Meanwhile, heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat. Once hot, add the chicken thigh fillets and season them lightly with salt and pepper. Cook for 3 minutes or until starting to brown, turning occasionally for even colouring.


3. Meanwhile, peel and finely chop the garlic, carrot and onion/spring onions. Strip the rosemary and thyme leaves from the stalks and chop finely. Add the chopped onions/spring onions, carrot and garlic/asafoetida to the chicken. Cook for 3 minutes or until the vegetables have softened slightly.


4. Add the chopped rosemary and thyme to the pan and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute further. Meanwhile, boil a kettle.


5. Add the chopped tomatoes to the pan with a pinch of sugar and cook for 3 minutes until the tomatoes have reduced a little. Meanwhile, dissolve the chicken stock cube in 100ml boiled water. Once the tomatoes have thickened slightly, reduce the heat to medium. Add the chicken stock and season with pepper. Cook for 10 minutes or until the sauce resembles a pasta-like consistency.


6. Add the black olives and remove from the heat. Pull the chicken apart a little in the pan for easy eating.


7. Serve the chicken cacciatore with the crispy potatoes to the side. Enjoy!



I found this dish extremely easy to make, although my main criticism would be that it actually takes a bit longer than the 35 minutes that they estimate. It took me approximately 50 minutes to make this dish. The food itself was extremely tasty and I will certainly be making it again!

Have you ever made chicken cacciatore before? Let me know!

Mrs Helfy


**Disclaimer: I was gifted a food box by Gousto but all views are entirely my own.**

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