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Gluten Free

Chicken Cacciatore with Seared Mini King Oyster Mushrooms

& Mashed Potatoes

Cooking time

40 minutes


2 / 4


887 /serving

Chicken cacciatore is a rustic Italian dish of hearty braised chicken in fresh tomato sauce often incorporating wild mushrooms. At Goodfood we take our mushrooms very seriously and we’re excited to be showcasing the show-stopping mini king oyster in our version of this mouth-watering classic. Our stews are never complete without the perfect finishing touch, and this is no exception. Fluffy mashed potatoes with a sprinkle of Parmesan cheese make this recipe one for the record books!

We will send you:

  • 4 Chicken thighs
  • 2 Garlic cloves
  • 1 Bunch of oregano
  • 450g Potatoes
  • 1 Green bell pepper
  • 115g Mini king oyster mushrooms
  • 12g Chicken demi-glace
  • 398ml Diced tomatoes (canned)
  • 25g Parmigiano Reggiano
  • 5g Chicken cacciatore spice blend (Garlic, red pepper bell, black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

You will need:

Medium pot
Large pan (high-sided)
Olive oil
2(4) tbsp Butter
Salt & pepper
Total Fat
52 g
Saturated Fat
19 g
1005 mg
Total Carb
63 g
9 g
41 g
7 g
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Mise en place
Bring a medium pot of salted water to a boil. Peel and large dice the potatoes. Thinly slice the garlic. Cut the baby king oyster mushrooms in half lengthwise. Core and julienne the bell pepper. Pick the oregano leaves off the stems; roughly chop the leaves.
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Cook the potatoes
Add the potatoes to the pot of boiling water. Cook, 18 to 20 minutes, until tender when pierced with a fork. Reserving ½ cup of the cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 2 tbsp of butter (double for 4 portions), and ½ the Parmesan. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water to achieve your desired consistency; season with S&P to taste. Transfer to a serving dish and set aside in a warm spot.
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Brown the mushrooms
While the potatoes cook, in a large, high-sided pan (or pot), heat a thin layer of olive oil on medium-high. Add the mushrooms to the pan; season with S&P. Cook, stirring occasionally, 3 to 4 minutes, until browned. Transfer the mushrooms to a plate and wipe out the pan.
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Brown the chicken
Heat the reserved pan on medium-high (add a drizzle of olive oil if necessary). Pat the chicken dry with paper towel; season with S&P and ½ the spice blend. Add the seasoned chicken to the pan and cook, 3 to 5 minutes on the first side, until nicely browned. Flip and cook 1 to 2 minutes, until lightly browned on the second side. Transfer to a dish and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Start the sauce & braise the chicken
Return the pan to the heat and add the garlic and remaining spice blend. Cook, stirring constantly, 30 seconds to 1 minute, until fragrant. Add the bell pepper and cook; 1 to 2 minutes, until beginning to soften. Add the canned tomatoes, ½ the oregano, demi-glace and ½ cup of water (double for 4 portions); stir to combine and bring to a boil. Return the browned chicken to the pan of tomatoes; stir well to combine. Reduce the heat and let simmer, 8 to 10 minutes, until the liquid is slightly reduced in volume and the chicken is cooked through; season with S&P to taste.
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Plate your dish
Transfer the mashed potatoes and braised chicken to a serving dish. Top the chicken with the seared mushrooms and garnish with the remaining Parmesan and oregano. Bon appétit!