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Chicken cacciatore tray bake
Chicken cacciatore tray bake
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Effortless one-pan chicken cacciatore, ideal for delicious leftovers.
Ingredients:
  • 2kg chicken drumstick
  • 6 eschalots, peeled, halved
  • 1 garlic clove, finely chopped
  • 2 x 400g cans chopped tomatoes with oregano and basil
  • 255.00 gm chicken style liquid stock
  • 62.50 ml sliced kalamata olives
  • 20.00 ml chopped fresh oregano
  • Cooked pasta, to serve
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to a toasty 200°C/180°C fan-forced. Next, gently nestle the chicken in a generous baking dish. Sprinkle in the eschalots, garlic, tomato, and stock, then elegantly season with salt and pepper.
  • Cook the chicken for 30 minutes, then turn it. Cook for another 30 minutes. Add olives and oregano, and cook for 15 to 20 minutes more until the chicken is tender and the sauce has thickened.
  • Arrange the chicken on a plate with a side of pasta and beans.

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