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Chicken cacciatore
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Prep Time:
10 minutes
10 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
45 minutes
45 minutes
Elevate your dish with versatile Italian tomato sauce in this unique recipe.
Ingredients:
- 8 (about 1.4kg) chicken thigh cutlets
- 200g button mushrooms, trimmed
- 1 brown onion, finely chopped
- 4 pancetta slices, coarsely chopped
- 3 anchovy fillets, drained, finely chopped
- 125ml white wine
- 500ml sugo
- 175g olive
- 40.00 ml salted baby capers, rinsed, drained
- 62.50 ml oregano leaves
Instructions:
- In a large deep frying pan over high heat, heat 1 teaspoon of oil. Cook half of the chicken, turning occasionally, for 5 minutes until golden brown. Transfer to a plate and repeat with the remaining chicken.
- Heat half of the remaining oil in a pan over high heat. Add mushrooms and cook, stirring occasionally, until golden, for 2-3 minutes. Transfer to a plate. Heat the rest of the oil over medium heat. Add onion and pancetta; cook, stirring occasionally, until onion softens for about 5 minutes. Stir in garlic and anchovy and cook for another 1-2 minutes, or until the anchovy dissolves.
- Place the chicken and mushrooms in a pan, followed by the wine, bring to a boil. Mix in the sugo. Lower the heat to medium-low and cook covered for 20 minutes until chicken is fully cooked and sauce thickens slightly. Add olives, capers, and half of the oregano, stir well. Remove from heat.
- Divide evenly among plates, sprinkle with the remaining oregano, and enjoy.