Chicken Cacciatore Recipes

Ingredients :

60 ml olive oil

1.5 kg chicken pieces

2 onions, sliced

3 cloves garlic, crushed

225 g mushrooms, quartered

140 ml red wine

15 ml wine vinegar

15 ml chopped parsley

10 ml oregano, chopped fresh or crumbled dry

1 bay leaf

450 g canned tomatoes

140 ml chicken stock

salt and pepper

pinch sugar

1. Heat the oil in a large sauté or frying pan.
2. When the oil is hot add the chicken pieces, skin side down, in one layer.
3. Brown on both sides and remove to a plate.
4. Repeat until all the chicken is browned.
5. Add the onions and garlic to the pan and cook to brown lightly.
6. Add the mushrooms and cook about 1 minute.
7. Pour on the wine and vinegar and bring to the boil.
8. Boil to reduce by about half quantity.
9. Add the herbs, bay leaf and tomatoes with their juice.
10. Break up the tomatoes slightly.
11. Add the chicken stock and reboil.
12. Ass salt, pepper and a pinch of sugar to taste and return chicken and accumulated juices to the pan.
13. Cover and simmer for 1 hour, or transfer to a heat proof casserole and cook for 1 hour in a moderate oven or until the chicken is tender.
14. Skim the fat from the surface of the sauce if necessary.
15. Serve with pasta or rice.

Serves 4 - 6

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