Baked chicken cacciatore

Splurge a little with this hearty Italian classic. Succulent chicken baked in a rich white wine and tomato sauce with salty kalamata olives and herbs.
Chicken cacciatore
1H 30M
1H 50M



1.Preheat oven to moderate, 180°C.
2.Heat oil in a large frying pan on high. Dust chicken in flour, shaking off excess. Fry, in 2 batches, 4-5 minutes each batch, until golden all over. Transfer to a large casserole dish.
3.In same pan, saute onion and garlic 1-2 minutes, until onion is tender.
4.Stir in wine and verjuice. Bring to the boil; cook, uncovered, 4-5 minutes, until liquid reduces by half.
5.Mix in tomatoes, stock, paste and sugar. Season to taste. Bring to the boil; cook, stirring, 4-5 minutes. Pour over chicken; bake, covered, 55-60 minutes.
6.Stir in olives, anchovies and parsley; bake, uncovered, a further 5 minutes. Serve topped with extra parsley. Accompany with rice or pasta.

If liked, soak anchovies in a little milk about 5 minutes, then drain. This removes some of the saltiness and fishy taste.


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