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Easy chicken cacciatore
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
"Easy stove-top chicken cacciatore for a satisfying family meal in no time."
Ingredients:
  • 40.00 ml plain flour
  • 4 chicken thigh cutlets (skin on), trimmed
  • 1 large brown onion, finely chopped
  • 125.00 gm dry white wine
  • 2 x 410g cans crushed tomatoes
  • 1/2 tsp dried oregano
  • 125.00 ml pitted kalamata olives
  • Cooked fettuccine, to serve
  • Steamed green beans, to serve
Instructions:
  • In a large bowl, combine the flour and chicken. Season generously with pepper and toss until evenly coated. Remove the chicken, shaking off any excess flour.
  • In a large heavy-based flameproof casserole dish, heat half of the oil over medium-high heat. Brown the chicken in batches, turning occasionally, for 8 minutes until golden. Remove to a plate.
  • In the same pan, heat the rest of the oil. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant.
  • Pour in the wine and let it come to a boil. Lower the heat and simmer until reduced by half, about 5 minutes. Add the tomato and oregano, then return the chicken to the pan. Bring it to a boil again, cover, and simmer over low heat for 40 minutes. Uncover and simmer for another 20 minutes until the chicken is cooked and the sauce thickens slightly. Stir in the olives and serve over fettuccine and beans, topped with parsley.

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