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| Chicken Cacciatore |
| Main |
| Ingredients |
2 Tbsp olive oil
1.5kg chicken thighs roughly chopped
1 onion
1 garlic clove
½ cup dry white wine
½ cup chicken stock
400g can diced tomatoes
1 Tbsp tomato paste
1 Tbsp chopped fresh basil
1 tsp sugar
½ cup black kalamata olives
3 anchovy fillets, chopped | |
| Method: |
Preheat a moderate 180c oven. Heat oil in a heavy based frying pan on high and brown the chicken all over. Transfer to a casserole dish.
Saute onion and garlic in the same pan for 2 – 3 minutes until onion is tender. Add wine and simmer until reduced by half. Blend in stock and simmer for a further 2 minutes, then stir in the tomatoes, tomato paste, basil and sugar. At this point you want to season to your taste.
Pour sauce over the chicken in the casserole dish, bake covered for 1 hour.
Now add anchovies and olives and bake un-covered for a further 5 – 10 minutes. Sprinkle with extra basil and serve with your favourite pasta.
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Serving The Dish |
| Serves 4 |
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