Name: Chicken cacciatore
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1.5 kilogram (3 pounds) chicken thigh cutlets, skin on; 1 medium brown onion (150g), chopped finely; 1 clove garlic, crushed; 1/2 cup (125ml) dry white wine; 2 tablespoon white wine vinegar; 1/2 cup (125ml) chicken stock; 400 gram (12½ ounces) canned crushed tomatoes; 1/4 cup (70g) tomato paste; 2 drained anchovy fillets, chopped finely; 1/2 cup (60g) seeded black olives, chopped coarsely; 1/2 cup coarsely chopped fresh flat-leaf parsley

Chicken cacciatore

Warm up with this hearty favourite.

Serves 4

Prep

15M

Cook

1H 30M

Total

1H 45M

Chicken cacciatore is a delicious rustic Italian stew of onion, tomatoes, herbs and wine resulting in a savoury and warming casserole perfect for drizzly evenings.

Looking for more chicken casseroles?

Ingredients

2 tablespoon olive oil

1.5 kilogram (3 pounds) chicken thigh cutlets, skin on

1 medium brown onion (150g), chopped finely

1 clove garlic, crushed

1/2 cup (125ml) dry white wine

2 tablespoon white wine vinegar

1/2 cup (125ml) chicken stock

400 gram (12½ ounces) canned crushed tomatoes

1/4 cup (70g) tomato paste

2 drained anchovy fillets, chopped finely

1/2 cup (60g) seeded black olives, chopped coarsely

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat half the oil in large saucepan; cook chicken, in batches, until browned. Remove from pan.

2.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Stir in wine, vinegar, stock, undrained tomatoes, paste and anchovies.

3.Return chicken to pan, fitting pieces tightly together in a single layer; bring to the boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 30 minutes or until chicken is tender and sauce is reduced. Skim fat from surface; stir in olives and parsley, season to taste.

Recipe is suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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