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 minutes
Makes: 4 Adult portions
1 tbsp olive oil
4 skinless chicken breasts, cubed
Preheat the oven to 180°C.
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.
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.
Add in the stock, tomatoes and tomato purée. Stir well. Bring the mixture to the boil then return the chicken to the pan.
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.