Name: Chicken cacciatore
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 1.4 kilogram (size 14) chicken, cut into 8 pieces; 2 tablespoon plain flour, seasoned; 1 tablespoon olive oil; 1 onion, chopped; 3 garlic cloves, crushed; 1/3 cup (80ml) dry white wine; 1 1/2 cup (390g) tomato passata; 4 anchovy fillets, finely chopped; 1/3 cup (55g) pitted kalamata olives; 2 tablespoon chopped flat leaf parsley, plus extra to serve; 4 thick slices crusty bread, to serve

Chicken cacciatore

This chicken cacciatore recipe is nutritious and bursting with flavour! This beautiful chicken cacciatore simply bubbles away in the oven, making it perfect for gatherings.

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Serves 4

Prep

10M

Cook

55M

Total

1H 5M

Ingredients

1.4 kilogram (size 14) chicken, cut into 8 pieces

2 tablespoon plain flour, seasoned

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, crushed

1/3 cup (80ml) dry white wine

1 1/2 cup (390g) tomato passata

4 anchovy fillets, finely chopped

1/3 cup (55g) pitted kalamata olives

2 tablespoon chopped flat leaf parsley, plus extra to serve

4 thick slices crusty bread, to serve

Method

1.Dust chicken pieces in seasoned flour. Heat oil in a large, deep frying pan on high. Cook chicken in batches for 4-5 minutes each side, until browned. Set aside.

2.Reduce heat to medium. Add onion and garlic to pan and cook for 5 minutes, until soft. Add wine and bring to boil. Simmer 2 minutes, until wine has mostly evaporated.

3.Add passata and 1 cup water. Cover and cook for 5 minutes, until thickened slightly. Add chicken and cook, covered, for 10 minutes. Add anchovy and simmer, covered, for 15 minutes, until chicken is cooked through. Fold through olives and parsley.

4.Top chicken cacciatore with extra parsley and serve with bread.

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