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Chicken cacciatore

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  • 3 tbsp olive oil
  • 6 chicken drumsticks, trimmed of excess fat, skin on
  • chicken thighs, trimmed of excess fat, skin on
  • 1 large onion, chopped
  • 2 celery sticks, chopped
  • 2 carrots, peeled, chopped
  • 150g sliced pancetta, chopped
  • 3 garlic cloves, crushed
  • 125g button mushrooms, sliced
  • 100ml dry white wine
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 1/2 tsp brown sugar
  • 1 tbsp Coles Balsamic Vinegar
  • 1 tbsp chopped fresh rosemary
  • 1 bay leaf
  • 150ml Massel chicken style liquid stock
  • 1 cup pitted Kalamata olives
  • Chopped flat-leaf parsley, to garnish
  • Step 1- Heat the oil in a large casserole dish over medium-high heat. Add the chicken pieces and cook until browned all over. Transfer to a plate and set aside. Add the onion celery carrot and pancetta to the pan and cook over low heat for 5 minutes until the onion softens. Add the garlic and mushrooms and cook for a further minute.
  • Return chicken pieces to the pan, add the wine and allow to simmer 1-2 minutes.
  • Add the tomatoes sugar vinegar herbs and stock . Bring to the boil, then reduce heat to low and cook, covered, for 20 minutes, stirring occasionally. Add the olives and cook for a further 10 minutes.
  • Transfer chicken to a platter, then reduce the sauce over high heat for 5-6 minutes. Serve garnished with the parsley .

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