Chicken Cacciatore
Chicken Cacciatore
An oldie, but a golden goodie!!! Love, love, love this dish. Always have, always will
Ingredients
- 700 g chicken thighs approx. 4 chicken thighs
- 2 tablespoons plain flour
- sea salt
- cracked black pepper
- 3 tablespoons olive oil extra virgin
- 1 brown onion diced
- 2 cloves garlic finely chopped or minced
- 200 g mushrooms sliced
- 3 celery sticks chopped
- 2 tablespoons tomato paste
- 800 g canned crushed cherry tomatoes
- 1/2 cup chicken stock
- 1/2 cup kalamata olives pitted
- parsley fresh , chopped (for garnish)
For Serving
- pasta
- crusty bread toasted
- rice
Instructions
Method:
- Preheat your oven to 180 degrees fan forced.
- Heat the olive oil in a large oven-safe pot over medium-high heat.
- Season the chicken thighs with salt, pepper and dust them in flour. Place them in the pot and cook until browned and crispy, about 5 minutes. Flip the thighs and brown the other side for an additional 2-3 minutes. Remove the chicken from the pot/pan and set aside.
- To the same pot, add the onion, garlic and cook, stirring for 2-3 minutes. Then add the celery and mushrooms. Sauté until the vegetables are softened, about 5 minutes. Add tomato paste, tinned tomatoes and chicken stock. Combine everything, add the chicken back in and season well.
- Place in the oven with the lid on and cook for 50 minutes. Remove the chicken and add the olives and parsley, stir through.
- Serve up into bowls and garnish with fresh parsley.
Nutrition
Calories: 556kcalCarbohydrates: 11gProtein: 32gFat: 43gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 172mgSodium: 511mgPotassium: 696mgFiber: 2gSugar: 4gVitamin A: 340IUVitamin C: 5mgCalcium: 39mgIron: 2mg
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