Chicken cacciatore

Name: Chicken cacciatore
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Italian
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 is a delicious rustic Italian stew of onion, tomatoes, herbs and wine resulting in a savoury and warming casserole perfect for drizzly evenings.

Oct 18, 2018 3:00am

Serves 4
15 mins preparation
1 hr 30 mins cooking

Ingredients

Chicken cacciatore

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

Chicken cacciatore

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.