Chicken cacciatore recipe

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Photography: Stuart Scott
Photography: Stuart Scott
  • Cuisine: Modern Australian
  • Servings: Serves 6
  • Cooking Time: Less than 60 minutes
  • Course: Main

Ingredients

2kg chicken pieces
2 tablespoons flour
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, crushed
1/3 cup (80ml) dry white wine
1½ cups (375ml) passata
4 anchovies, finely chopped
2 tablespoons shredded basil
1/3 cup (50g) kalamata olives, pitted, halved
basil leaves, cooked pasta, to serve

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Preparation

1. Dust chicken pieces in flour. Heat oil in a flameproof casserole dish on high. Pan-fry chicken, in batches, for 2 minutes each side, until browned. Remove and set aside.

2. Reduce heat to medium. Add onion and garlic to pan and pan-fry for 3 minutes, until soft. Return chicken thighs to pan and add wine. Bring to boil. Simmer for 2 minutes, until wine almost evaporates.

3. Add passata and 1 cup water. Cover and simmer for 5 minutes. Add drumsticks and cook, covered, for another 5 minutes. Add remaining chicken and anchovies and simmer, covered, for 15 minutes, until cooked through. Stir through shredded basil and scatter over olives.

4. Sprinkle with basil and serve with pasta.

If you enjoyed this Chicken cacciatore recipe then browse more Modern Australian recipes, child-friendly recipes, nut-free recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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