Ingredients

• 1 brown onion, halved
• 1 garlic clove
• 2 springs of parsley
• 2 sprigs of basil
• 30g olive oil
• 1 kg chicken thighs cut into halves
• 400g can tinned tomatoes
• 100g white wine
• 1 tbs chicken stock
• 1tsp coconut sugar
• 2 pinches of salt & pepper
• 150g mushrooms sliced
• 1 green capsicum (or red) sliced
• 2 potatoes, peeled & diced
• 2 small sweet potatoes peeled & diced
• 100g baby spinach roughly chopped
•  50g milk of choice plus seasoning or herbamare for mash
• sliced olives to serve
  

1. Add onion, garlic, basil & parsley to your bowl & chop for 3 seconds speed 7. Add oil & saute for 5 minutes 120degrees speed 1.
2. Add chicken thighs & cook for 5 minutes 120degrees speed slow on reverse. while that is cooking place potatoes into your varoma deep tray & set aside.
3. Add tomatoes, wine, stock, sugar & seasoning & cook for 15 mintues varoma temperature setting varoma tray into position on top of mixing bowl.
4. Add remaining ingredients to your bowl & place any extra veggies to steam on your tray then cook for a further 15 minutes varoma temperature speed slow reverse.
5. Pour chicken cacciatore into a thermo server lined with the baby spinach. Put steamed veggies aside to keep warm too. Do NOT clean your bowl!
6. Add your potaoes to your bowl with milk & seasoning & chop for 10 seconds speed 5. Then insert butterfly whipping for 30 seconds speed 4.
7. Serve & sprinkle with olives