Chicken cacciatore

May 15, 2017

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Thanks to Rilka Warbanoff and Foodland.

Serves 4

Ingredients

6 chicken legs, cut into thigh and drumstick

¼ cup extra-virgin olive oil

2 medium brown onions, peeled and chopped

2 cloves garlic, peeled and chopped

1 ½ cups dry white wine

400g can whole tomatoes, chopped with juices

1 ½ cups chicken stock

½ cup black olives

1 bay leaf

2 sprigs fresh rosemary leaves

2 tbsp chopped flat-leaf parsley

sea salt

freshly ground black pepper

Method

Heat oil in a large pan over medium to high heat. Add onions, garlic and sea salt and cook, stirring occasionally, for about 10 minutes until soft. Remove onions from the pan, add the chicken and fry, turning pieces to brown evenly.

Return  the  onions back into the pot , add wine and cook until wine reduces to a couple of tablespoons.

Add tomatoes with their juice, chicken stock, olives, bay leaf and rosemary. Reduce heat to low, and simmer for 30-40 minutes.

The chicken should be cooked but not falling off the bone, and the sauce should have thickened. Plate mash potato chicken pieces and sauce over the potato and sprinkle with parsley.

SEE ALSO

MAKE YOUR OWN RANCH FRIED CHICKEN… EASY!

CHICKEN AND VEGGIE TERIYAKI STIR-FRY

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