Chicken cacciatore
Servings
4
servingsPrep time
15
minutesCooking time
40
minutesYou can’t go past this rustic Italian dish, slow-cooked in a rich tomato sauce with garlic, onions, peppers, olives and herbs to create deep, hearty flavours.
Ingredients
INGREDIENTS
4 4 bone-in, skin-on chicken thighs or cuts of your choice
Salt and pepper, to taste
2 Tbsp 2 olive oil
1 1 onion, sliced
3 cloves 3 garlic, minced
1 1 red capsicum, sliced
1 1 yellow capsicum, sliced
1 1 ⁄2 cup dry white wine or red wine
1 can 1 (400g) crushed tomatoes
1 1 ⁄2 cup chicken stock
1 tsp 1 dried oregano
1 tsp 1 dried basil
1 1 ⁄2 cup black olives
Fresh parsley, for garnish
Method
- Season chicken with salt and pepper. Heat olive oil in pan and sear chicken until golden brown. Remove and set aside.
- In same pan, sauté onion, garlic and capsicum until softened.
- Add wine, scraping up and stirring in flavour-packed browned bits from the pan. Let reduce slightly.
- Stir in tomatoes, stock, oregano and basil. Return chicken to pan.
- Simmer covered for 30 minutes. Add olives and cook for further 10 minutes. 6. Garnish with fresh parsley. Serve with polenta, crusty bread or pasta.
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