Chicken Family friendly Italian

Chicken cacciatore

Name: Chicken cacciatore
Yield: 6
Cuisine: /italian
Ingredients: 1/4 cup (60ml) olive oil; 6 chicken drumsticks; 6 Free Range Chicken Thighs; 1 large onion, chopped; 2 celery stalks, chopped; 2 carrots, peeled, chopped; 150g sliced pancetta, chopped; 3 garlic cloves, crushed; 125g button mushrooms, sliced; 100ml dry white wine; 2 x 400g jars of Mutti Gourmet Pasta Sauce with Grilled Vegetables; 1 bay leaf; 1 tbs balsamic vinegar; 1 tbs chopped rosemary; 150ml chicken stock; 1 cup pitted kalamata olives; Chopped flat-leaf parsley, to garnish

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by delicious. team

delicious. team

Oct 03, 2015

Chicken cacciatore is such a comforting classic. Serve with a simple green salad and crusty bread.

1/4 cup (60ml) olive oil
6 chicken drumsticks
6 Lilydale Free Range Chicken Thighs
1 large onion, chopped
2 celery stalks, chopped
2 carrots, peeled, chopped
150g sliced pancetta, chopped
3 garlic cloves, crushed
125g button mushrooms, sliced
100ml dry white wine
2 x 400g jars of Mutti Gourmet Pasta Sauce with Grilled Vegetables
1 bay leaf
1 tbs balsamic vinegar
1 tbs chopped rosemary
150ml chicken stock
1 cup pitted kalamata olives
Chopped flat-leaf parsley, to garnish

Method

1.

Heat oil in a large heavy-based saucepan over medium-high heat. Add chicken pieces and cook, in batches, until browned all over. Remove and set aside. Add onion, celery, carrot and pancetta to pan and cook over low heat for 5 minutes until onion softens. Add garlic and mushrooms and cook for a further minute.
2.

Return chicken to pan, add wine and simmer 1-2 minutes. Add sauce, bay leaf, vinegar, rosemary and stock. Bring to the boil, then reduce heat to low and cook, covered, for 20 minutes, stirring occasionally. Add olives and cook for a further 10 minutes.
3.

Remove chicken and bay leaf, then reduce sauce over high heat for 5 minutes. Divide chicken and sauce among 6 plates and serve topped with parsley.