Chicken Cacciatore Ingredients 2 tbs extra virgin olive oil 8 (about 1.4kg) chicken thigh cutlets 200g button mushrooms, trimmed 1 brown onion, finely chopped 4 pancetta slices, coarsely chopped 2 garlic cloves, crushed 3 anchovy fillets, drained, finely chopped 1/2 cup (125ml) white wine 2 cups (500ml) tomato sugo (tomato sauce) 1 cup (175g) kalamata olives 2 tbs salted baby capers, rinsed, drained 1/4 cup oregano leaves Method Step 1 Heat 1 teaspoon of the oil in a large deep frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a plate. Repeat with the remaining chicken. Step 2 Add half the remaining oil to the pan over high heat. Add mushrooms and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate. Heat remaining oil over medium heat. Add onion and pancetta; cook, stirring occasionally, for 5 minutes or until onion softens. Add garlic and anchovy and cook, stirring, for 1-2 minutes or until anchovy dissolves. Step 3 Add the chicken and mushrooms to the pan. Pour over the wine and bring to the boil. Add the sugo and stir to combine. Reduce heat to medium-low. Cook, covered, turning occasionally, for 20 minutes or until the chicken is cooked through and sauce thickens slightly. Add the olives, capers and half the oregano; stir to combine. Remove from heat. Step 4 Spoon among serving plates. Sprinkle with remaining oregano and serve.
Posted on: Fri, 08 Nov 2013 22:36:18 +0000