Chicken cacciatore (pollo alla cacciatora)
serves
4
"A classic second course, rich and flavourful, perfect for every occasion." - Luca Muscato and Marco Salzano
This recipe is by Luca Muscato and Marco Salzano from Super Norma.
If you'd like to make your own passata, follow our recipe here provided by Luca Muscato and Marco Salzano.
Ingredients (11)
- 1 tbs extra virgin olive oil
- 1.2kg whole chicken, cut into 10 pieces
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 sprigs rosemary
- 1 garlic clove, smashed
- 100ml red wine
- 400ml tomato passata
- 100g pitted kalamata olives
- Crusty bread, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat the oil in a large saucepan over medium heat. Season chicken and cook, in batches, until browned all over (this takes time; about 25 minutes). Remove and set aside.
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2.Add the carrot, onion and celery to pan and cook, stirring occasionally, for 3 minutes or until starting to soften. Add the rosemary and garlic and cook, stirring constantly, for 2 minutes or until vegetables are softened. Add the wine, scraping bottom of pan with a spoon. Cook, stirring frequently, for 2 minutes or until wine has evaporated.
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3.Add passata and 1/4 cup (60ml) water and stir to combine. Return chicken to pan, tossing chicken in the sauce. Bring to a simmer, then cook, covered, over low heat for 40 minutes, stirring halfway.
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4.Discard the rosemary and stir through the olives. Cook for another 5 minutes.
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5.Serve with lots of crusty bread.
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