Chicken Cacciatore
An oldie, but a golden goodie! Love, love, love this dish. Always have, always will.
Rate this Recipe
Ingredients
- 3 tablespoons extra virgin olive oil
- 700 g chicken thighs about 4
- sea salt & cracked black pepper
- 2 tablespoons plain flour
- 1 brown onion diced
- 2 cloves garlic finely chopped or crushed
- 3 celery sticks chopped
- 200 g mushrooms sliced
- 2 tablespoons tomato paste
- 800 g canned crushed cherry tomatoes
- 1/2 cup chicken stock
- 1/2 cup kalamata olives pitted
- parsley leaves chopped, to serve
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- Heat the olive oil in a large ovenproof pot over medium–high heat. Season the chicken thighs with salt and pepper, then dust with the flour. Place them in the pot and cook until browned and crispy, about 5 minutes. Flip the thighs and brown the other side for 2–3 minutes. Remove and set aside.3 tablespoons extra virgin olive oil, 700 g chicken thighs, sea salt & cracked black pepper, 2 tablespoons plain flour
- To the same pot, add the onion and garlic and cook, stirring, for 2–3 minutes. Then add the celery and mushrooms. Sauté until the vegetables are softened, about 5 minutes. Add the tomato paste, canned tomatoes and chicken stock. Combine everything, add the chicken back in and season well.1 brown onion, 2 cloves garlic, 3 celery sticks, 200 g mushrooms, 2 tablespoons tomato paste, 800 g canned crushed cherry tomatoes, 1/2 cup chicken stock
- Cover with the lid and cook in the oven for 50 minutes. Remove and stir through the olives. Divide among bowls and garnish with parsley. Serve with pasta, crusty bread or rice.1/2 cup kalamata olives, parsley leaves
Keywords