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Chicken cacciatore
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Prep Time:
10 minutes
10 minutes
Cook Time:
65 minutes
65 minutes
Total Time:
75 minutes
75 minutes
Cozy up with this comforting Italian stew, perfect for family dinners.
Ingredients:
- 18.20 gm olive oil
- 4 (110g each) chicken thigh cutlets, skin removed, trimmed
- 4 (110g each) chicken lovely legs
- 1 medium brown onion, finely chopped
- 1 garlic clove, crushed
- 3 anchovy fillets, chopped
- 44.40 gm tomato paste
- 125.00 gm dry white wine
- Mutti Polpa Finely Chopped Tomatoes 400g
- 5.00 gm caster sugar
- 125.00 ml pitted black olives, halved
- 82.50 ml finely chopped fresh flat-leaf parsley leaves
- steamed green beans, to serve
Instructions:
- In a large deep frying pan over medium-high heat, heat oil. Cook chicken in batches until browned, about 5 to 7 minutes per batch. Transfer to a plate.
- In a pan, sauté onion, garlic, and anchovy until onion softens. Stir in tomato paste and cook for 1 minute. Pour in wine and simmer until liquid reduces by half, about 2-3 minutes.
- Combine tomatoes, sugar, and 1/2 cup cold water in a pot and bring to a boil. Lower the heat to medium-low and simmer partially covered for 35 to 40 minutes until the chicken is fully cooked.
- Combine olives and parsley, and season generously with salt and pepper. Stir and cook for 2 minutes, or until everything is heated through. Serve alongside beans for a delicious meal.