Chicken Cacciatore

Cacciatore means “hunter” in Italian, and the dish is prepared with onions, herbs, tomatoes, bell peppers and wine. This is is my take on a classic Italian dish.

Recipe by Denise Tollyfield

Chicken Cacciatore

Prep Time: ?? mins
Cook Time: ?? mins
Serves: 4

Ingredients

  • 1 or 2 tbsp oil
  • 4 chicken breasts (or 8 thighs) skinned, boned and cubed
  • 1 tbsp plain flour
  • 2 cloves garlic, peeled and minced
  • 1 onion, peeled and chopped
  • 1 large red pepper, deseeded and sliced
  • 2 tsp chopped fresh rosemary (or 1 tsp dried)
  • 1 tsp dried marjoram
  • 100g pitted black olives
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 150ml red or white wine
  • 100 to 150ml hot chicken stock
  • Seasoning
  • Fresh parsley to garnish

Method

  1. Heat the oil in a 20cm Denby cast iron casserole dish.
  2. Coat the chicken pieces in the flour and add to the pan. Fry for a few minutes until starting to brown.
  3. Add the onion, garlic and pepper, and continue to fry to soften the vegetables.
  4. Add the wine, rosemary and marjoram and cook for a couple of minutes, allowing the wine to reduce a little.
  5. Add the tomatoes, puree, stock, olives and seasoning, then cover and simmer for 20 minutes until the chicken is cooked through.
  6. Check seasoning and garnish with the parsley. Serve with rice or pasta or a nice fresh rustic loaf.

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