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Chicken Cacciatore PDF Print E-mail

1.5kg (3lb) Chicken - can be cut up or whole peices of chicken
Salt & Pepper
2 Tblsp Oil
1 Onion - finely chopped
2 Cloves of Garlic
1/2 C Dry White Wine
1 1/2 Tbsp Vinegar
1 Chicken Stock Cube or equivalent
1/2 C Water
1 tsp Basil or a good handful of fresh basil
1 tsp Sugar
400g Peeled tomatoes - fresh if you can
4 Anchovy fillets
60g/ 2oz (roughly) Olives - Black or Kalamatta


Season the chicken with salt & pepper. Heat oil in a pan, add chicken peices and brown on all sides to seal the juices in. Put the chicken in an oven-proof dish.

Pour off most of the pan juices leaving about a Tblsp of them in the pan. Add finely chopped onion & crushed garlic to the pan & cook until the onion is tender.

Add wine & vinegar & boil until reduced by half.

Add stock cube & water & stir over high heat for 2 minutes.

Push the tomatoes and their liquid through a seive & add to pan with basil & sugar, cooking for a further minute.

Add finely chopped anchovies and stir well.

If using Olives and Mushrooms, add now.

Pour the tomato mixture over the chicken peices, cover & cook for 1 hour in a moderate oven.

If using chopped chicken peices (meat only, without any bones), add the browned chicken to the sauce & finish cooking on the stove top.

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