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Chicken Cacciatore
Saturday, 31 March 2018 10:35 pm
First stab at this classic turned out fairly well, so worth noting down.

600g chicken thigh
3 tblsn flour
1 medium onion, diced
1/2 red capsicum, diced
3 cloves garlic, minced
1 tblsn tomato paste
250ml chicken stock
800g tin tomatoes
1 sprig rosemary
1 cup white wine
1 tblsn sugar
12 kalamata olives
1 tblsn capers in vinegar
preserved lemon, rind only

1 toss chicken in seasoned flour to coat
2 brown chicken in heavy pan, remove to dish
3 saute onion, capsicum & garlic + salt
4 add tomato paste and cook 1-2 minutes
5 add white wine & rosemary, saute 1-2 minutes
6 remove rosemary and reduce liquid
7 add tomatoes, chicken stock, olives and capers
8 bring to simmer and add chicken back
9 simmer for 15-20 minutes until chicken is cooked through and liquid has thickened
10 chop parsley and preserved lemon together into a gremolata

11 serve with pasta (twists) parmesan cheese
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