Chicken Italian

Chicken cacciatore with cashew nut pesto

Name: Chicken cacciatore with cashew nut pesto recipe
Yield: 4
Cuisine: /italian
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 4 chicken marylands (about 1.4kg total); 250g smoked bacon, rind removed, finely chopped; 1 onion, finely chopped; 1 red capsicum, seeds removed, finely chopped; 2 garlic cloves, roughly chopped; 1 cup (250ml) white wine; 250g green olives, pitted; 20g dried porcini mushrooms, soaked in 1 cup (250ml) of boiling water; 2 rosemary sprigs; 1 tsp dried oregano; 2 x 400g cans crushed tomatoes; 1 cup (250ml) good-quality chicken stock; Grilled sourdough bread, to serve; 50g unsalted cashews, roasted; 1/4 bunch flat-leaf parsley, leaves picked, chopped; 1/2 bunch basil, leaves picked, chopped, plus extra to serve; 3 anchovy fillets, drained; Zest & juice of 1 lemon; 40g Parmigiano Reggiano cheese, finely grated; 1/2 cup (125ml) extra virgin olive oil

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by Shannon Bennett

Chef

Jul 13, 2020

This traditional Italian dish is the ultimate winter comfort food.

1/4 cup (60ml) extra virgin olive oil
4 chicken marylands (about 1.4kg total)
250g smoked bacon, rind removed, finely chopped
1 onion, finely chopped
1 red capsicum, seeds removed, finely chopped
2 garlic cloves, roughly chopped
1 cup (250ml) white wine
250g green olives, pitted
20g dried porcini mushrooms, soaked in 1 cup (250ml) of boiling water
2 rosemary sprigs
1 tsp dried oregano
2 x 400g cans crushed tomatoes
1 cup (250ml) good-quality chicken stock
Grilled sourdough bread, to serve

Cashew nut pesto (makes approx 400ml)

50g unsalted cashews, roasted
1/4 bunch flat-leaf parsley, leaves picked, chopped
1/2 bunch basil, leaves picked, chopped, plus extra to serve
3 anchovy fillets, drained
Zest & juice of 1 lemon
40g Parmigiano Reggiano cheese, finely grated
1/2 cup (125ml) extra virgin olive oil

Method

1.

Preheat oven to 160°C. Place oil in a large saucepan with over high heat. Season the marylands all over then sear, skin-side down, for 10-12 minutes until golden. Turn and cook for a further 2 minutes until light golden then transfer to a plate.
2.

Reduce heat to medium and add the bacon, onion, capsicum and garlic. Cook, stirring occasionally, for 6-8 minutes until the onion and capsicum have softened. Add the wine, scraping the bottom of the pan with a wooden spoon, and cook for 3-4 minutes until reduced by two-thirds, then add the olives, porcini mushrooms and soaking liquid, herbs, tomatoes and stock. Cover tightly with a lid or foil and braise in the oven for 40-45 minutes until chicken is cooked. Skim off any fat or oil that rises to the surface. Remove lid and cook for a further 30 minutes or until sauce has reduced and thickened. Remove from oven and season to taste.
3.

Meanwhile, for the cashew nut pesto, place all ingredients in a food processor and whiz until smooth and combined. Season to taste and set aside. Store pesto in an airtight container in the fridge for up to 1 month.
4.

Divide chicken among serving bowls and spoon over sauce. Serve with pesto and grilled sourdough.