Quick & Easy

Chicken cacciatore with gremolata and parmesan topping

Give your regular chicken cacciatore some pizzaz by topping it with this delicious and piquant gremolata mix. Serve with crusty bread or mashed potato for a complete and hearty meal.
CHICKEN CACCIATORE WITH GREMOLATA AND PARMESAN TOPPING
6
1H 50M

Ingredients

Gremolata and parmesan topping

Method

1.Preheat oven to 200°C/400°F.
2.Coat chicken in flour; shake off excess. Heat oil in large deep flameproof casserole dish; cook chicken, in batches, until browned. Remove from dish.
3.Cook onion, garlic and capsicum in same dish, stirring, until onion softens. Add wine; simmer, uncovered, until liquid is reduced by half. Stir in undrained tomatoes, stock, paste and sugar.
4.Return chicken to dish; bring to the boil. Cover; bake 45 minutes. Uncover; bake about 45 minutes or until chicken is tender and sauce has thickened. Skim fat from surface; stir in olives. Season to taste.
5.Meanwhile, mix together the gremolata and parmesan topping ingredients. Sprinkle over dish just before serving. gremolata and parmesan topping Combine ingredients in small bowl.

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