We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Chicken cacciatore
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
45 minutes
45 minutes
Brown chicken for juicy, flavorful dish. Embrace browning for enhanced sauce.
Ingredients:
- 800g chicken thigh cutlets, trimmed
- 200g button mushrooms, quartered
- 1 medium brown onion, chopped
- 82.50 gm dry white wine
- 20.00 ml balsamic vinegar
- 82.50 ml pitted kalamata olives
- 40.00 ml chopped fresh basil leaves
- Chopped basil, to serve
- Cooked fettuccine, to serve
Instructions:
- Season the chicken generously with salt and pepper. In a large heavy-based casserole dish, heat half of the oil over medium-high heat. Brown the chicken in batches for 2 to 3 minutes on each side. Transfer the chicken to a plate once browned.
- Heat the rest of the oil in the pan, then add mushrooms, onion, and garlic. Sauté for 5 minutes until vegetables are tender. Place the chicken back in the pan with the wine. Bring to a boil and let it simmer for 1 minute until the wine reduces. Stir in tomatoes and vinegar, then reduce heat to medium-low. Cover and simmer for 25 minutes.
- Gently fold in olives and fragrant basil. Season generously with salt and pepper. Serve over al dente fettuccine and garnish with fresh chopped basil.