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Chicken Cacciatore

Name: Chicken Cacciatore
Cook time: 105 min
Total time: 105 min
Yield: 6
Cuisine: International
Ingredients: Glug Olive oil; 6 Boned and skinned Chicken breasts or thighs; 400g tin Chopped or Cherry Tomatoes; 3x50mm sprigs rosemary; 1 Medium onion finely chopped; 1 Garlic clove crushed and peeled; 1 Chopped fresh chilli (to taste); 15 (or so) Pitted green olives; 3 Bay Leaves; 350ml Dry white wine; 1 tsp Anchovy Sauce or 2 salted anchovies chopped. (Optional)

Over a year ago 1,434 views

Cook: 105 mins

Serves: 6

Main Course

Ingredients

Glug Olive oil
6 Boned and skinned Chicken breasts or thighs
400g tin Chopped or Cherry Tomatoes
3x50mm sprigs rosemary
1 Medium onion finely chopped
1 Garlic clove crushed and peeled
1 Chopped fresh chilli (to taste)
15 (or so) Pitted green olives
3 Bay Leaves
350ml Dry white wine
1 tsp Anchovy Sauce or 2 salted anchovies chopped. (Optional)

Accompaniment

Description

Spicy Chicken Pasta Dish

Method

1
Preheat oven to 160 degrees

1 Gently fry onion and garlic in the olive oil, when softened and transluscent transfer to a warm casserole,

2 Slice chicken into bite sized pieces and in the oil fry off until browned. Do in batches or add more oil if necessary.Transfer to the casserole.

3 Add tomatoes, white wine. bay leaves and rosemary to frying pan. bring to boil and stir in any remaining chicken/onion juices. Add olives and transfer to the casserole. Stir in together and put on casserole lid.Season well.

4 Place in oven for 1hr 15 mins. Take out and stir then put back in oven for 30 mins with lid OFF. This will reduce the liquid and thicken sauce.

5 Serve with pasta of your choice and either parmesan or grated cheddar.