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Chicken Cacciatore
Chicken Cacciatore

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Serves: 4
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

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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