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Chicken Cacciatore
Chicken Cacciatore

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Serves: 4
Ingredients:
4 chicken leg portions
1 tbsp olive oil
1 red onion, peeled and cut into very thin wedges
1 garlic clove, peeled and crushed
sprig of fresh thyme
sprig of fresh rosemary
150ml / 1/4 pint dry white wine
200ml / 7 fl oz chicken stock
400g can chopped tomatoes
40g / 1 1/2 oz black olives, pitted
15g / 1/2 oz capers, drained
salt and freshly ground black pepper
freshly cooked fettuccine, linguine or pasta shells
Method:

Skin the chicken portions and cut each one into two pieces to make four thighs and four drumsticks. Heat 2 teaspoons of the oil in a flame proof casserole and cook the chicken for 2-3 minutes on each side until lightly browned. Remove the chicken from the pan and reserve. Add the remaining 1 teaspoon of oil to the juices in the pan. Add the red onion and gently cook for 5 minutes, stirring occasionally.

Add the garlic and cook for a further 5 minutes until soft and beginning to brown. Return the chicken to the pan. Add the herbs, then pour in the wine and let it bubble for 1-2 minutes. Add the stock and tomatoes, cover and gently simmer for 15 minutes.

Stir in the olives and capers. Cook uncovered for a further 5 minutes or until the chicken is cooked and the sauce thickened. Remove the herbs and season to taste with salt and pepper. Place the chicken on a bed of pasta, allowing one thigh and one drumstick per person. Spoon over the sauce and serve.


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