Chicken Cacciatore - hearty dishes
Chicken cacciatore is an Italian dish of chicken braised in a tomato based sauce and often includes wild mushrooms .When I first experimented with this recipe , I made it without mushrooms or bell peppers , which are often included in chicken cacciatore . Since then ,I've come to enjoy the dish with mushrooms and bell peppers so have updated the recipe to reflect those additions .If you prefer it without one of these ingredients , please feel free to leave them out .Many people also add green olives which would be great additions as well .
Ingredients
Serves 4
3 tbsp olive oil
1.8 kg / 4 lb skinless chicken pieces
2 red onion , sliced
2 garlic cloves, finely chopped
400 g / 14 oz canned chopped
tomatoes
8 ounces mushrooms , thickly sliced
2 tbsp chopped fresh flat - leaf parsley
1 tbsp sun- dried tomato puree
6 fresh basil leaves
salt and pepper
fresh sprigs , to garnish
pasta , to serve
Method
1 . Heat the olive oil in a flameproof casserole . Add the chicken and cook over a medium heat, stirring frequently , for 5-10 minutes , or until golden . Transfer to a plate with a slotted spoon .
2 . Add the onions and garlic to the casserole and cook over a low heat , stirring occasionally , for 10 minutes , or until golden . Add the tomatoes , the parsley , tomato puree and tear in the basil leaves . Season to taste with salt and pepper .
3 . Bring the mixture to the boil ,then return the chicken to the casserole , pushing it down into the cooking liquid . Cover and cook in a preheated oven ,160 C / 325 F / Gas Mark 3 for 1 hour , or until the chicken is cooked through the tender , Garnish with fresh basil sprigs and serve immediately with pasta .
Ingredients
Serves 4
3 tbsp olive oil
1.8 kg / 4 lb skinless chicken pieces
2 red onion , sliced
2 garlic cloves, finely chopped
400 g / 14 oz canned chopped
tomatoes
8 ounces mushrooms , thickly sliced
2 tbsp chopped fresh flat - leaf parsley
1 tbsp sun- dried tomato puree
6 fresh basil leaves
salt and pepper
fresh sprigs , to garnish
pasta , to serve
Method
1 . Heat the olive oil in a flameproof casserole . Add the chicken and cook over a medium heat, stirring frequently , for 5-10 minutes , or until golden . Transfer to a plate with a slotted spoon .
2 . Add the onions and garlic to the casserole and cook over a low heat , stirring occasionally , for 10 minutes , or until golden . Add the tomatoes , the parsley , tomato puree and tear in the basil leaves . Season to taste with salt and pepper .
3 . Bring the mixture to the boil ,then return the chicken to the casserole , pushing it down into the cooking liquid . Cover and cook in a preheated oven ,160 C / 325 F / Gas Mark 3 for 1 hour , or until the chicken is cooked through the tender , Garnish with fresh basil sprigs and serve immediately with pasta .
