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Chicken Cacciatore Recipe

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Category:
Category:

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

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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