Meat-Free | Gluten-Free | Contains Dairy | Contains Egg | Non-Spicy
Pollo alla cacciatore is a traditional Italian hunter-style stew. This was inspired by my trip to Italy in 2012, travelling through the rolling hills of Tuscany. The hunters of Southern Italy would eat this at the end of a long, bitterly cold November day and I suspect it would be made from rabbits rather than chicken. There are many variations of this recipe depending on which region of Italy you are making it, but it always combines the harvests of the forests with herbs, wine, tomatoes and mushrooms.
Our version is deliciously meat-free, made with Quorn’s juicy fillets, braised with country vegetables amply flavoured by tomatoes, mustard and parmesan cheese! Portobello mushrooms add an intense earthy flavour and meaty chew, while sage gives a mellow woodsy flavour. Truly a hunter’s fare and perfect for a comforting, hearty meal!
Ingredients: Vegetable stock (water, carrots, onions, leeks, herbs), Quorn mycoprotein (contains egg white), potatoes, carrots, whole peeled tomatoes, portobello mushrooms, celery, onions, red bell peppers, green bell peppers, leeks, thyme, sage, rosemary, mustard, parmesan cheese, garlic, hickory smoke liquid, balsamic vinegar (grape vinegar, contains sulfites), herbs, spices
Condiment: Sour cream