Chicken Cacciatore
This famous Italian classic is best prepared with the ripest tomatoes you can find. The rich combination of wine, rosemary and bacon make it a perfect warming winter dish that can be served with rice or potatoes.
- Recipe serves6
- Preparation Time10 min
- Cooking Time60 min
Ingredients
- 3tbsps olive oil
- 6 chicken drumsticks
- 6 chicken thighs
- 1 large onion, chopped
- 150g sliced bacon, chopped
- 3 garlic cloves, finely chopped
- 100ml dry red wine (optional)
- 800g can chopped tomatoes
- 1tbsp balsamic vinegar
- 1tbsp chopped fresh rosemary
- 1 bay leaf
- 150ml chicken stock made from a Knorr Stock Cube
- Chopped parsley, to garnish
Method
- Heat the olive oil in a large pot over medium high heat. Brown the chicken pieces on all sides. Remove from the pan.
- Add onion and bacon and cook over low heat for 5 minutes until onion softens. Add garlic and cook for 1 more minute. Return the pieces to the pan.
- Pour in the wine and simmer for 3 minutes. Add tomatoes, vinegar and herbs.
- Add stock. Bring to a boil, reduce the heat and cook, covered over low heat for 25 minutes. Remove the chicken to the platter. Reduce the sauce over high heat for 5–7 minutes. Serve chicken with the sauce garnished with parsley.
