Chicken Cacciatore Recipe
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Category: |
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Ingredients: |
Ingredients: 3 tbsp olive oil 6 chicken drumsticks, trimmed of excess fat, skin on 6 thicken 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 800g can diced tomatoes 1/2 tsp brown sugar 1 tbsp balsamic vinegar 1 tbsp chopped fresh rosemary 1 bay leaf 150ml chicken stock 1 cup pitted Kalamata olives chopped flat-leaf parsley, to garnish
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Directions: |
Directions: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 the chicken pieces to the pan, add the wine and allow to simmer 1-2 minutes. Ad 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. Spoon reduced sauce over chicken and serve garnished with the parsley. |
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