Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 8, bone in (800g) Chicken Thighs; 1 tin (400g) Tomatoes; a handful (80g) Black Olives; sliced (200g) Mushrooms; 2/3 cup (150g) Red Wine; 1, sliced (150g) Red Pepper; 1, sliced (150g) Onion; 2 sprigs (3g) Rosemary

Recipes · Dinner · Recipe, Typed Supps

Hunter’s chicken: browned thighs braised in tomato, olives and wine until the meat comes off the bone.

Allergens and patterns

Contains sulphites. Fits: Gluten-free.

Ingredients

8, bone in (800g) Chicken Thighs — Bone in and skin on. The skin browns and the bone gives the sauce depth nothing else will.
1 tin (400g) Tomatoes — The braising liquid, reduced for the better part of an hour.
a handful (80g) Black Olives — Added in the last fifteen minutes. Cooked longer, they turn bitter and grey.
sliced (200g) Mushrooms — Browned separately and returned. Straight into the sauce they release water and stew.
2/3 cup (150g) Red Wine — Poured into the hot pan after the chicken comes out, to lift everything stuck to the bottom.
1, sliced (150g) Red Pepper — Sweetness against the wine and the olives.
1, sliced (150g) Onion — The base of the braise.
2 sprigs (3g) Rosemary — Whole sprigs, removed before serving.

Nutrition per serving

Calories: 550.3 kcal
Protein: 35.2g
Carbohydrate: 6.9g
of which sugars: 5.7g
Fat: 38.6g
of which saturated: 10.9g
Fibre: 3.9g
Sodium: 413mg

Method

Brown the chicken skin-side down in a wide pan until deep gold, then lift out.
Cook the onion and pepper in the fat, then pour in the wine and scrape the base clean.
Add the tomatoes, rosemary and browned mushrooms, return the chicken skin side up, and simmer uncovered 40 minutes.
Add the olives for the last 15 minutes.