Simple Italian cooking at its best. This is a great family-friendly meal for any night of the week. If there are any leftovers, you can freeze any cooled chicken cacciatore for another night when time is tight.
2 kg chicken pieces
2 tbsp flour
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
⅓ cup (80ml) dry white wine
1½ cups (375ml) passata
4 anchovies, finely chopped
2 tbsp shredded basil, plus extra leaves to serve
⅓ cup (50g) kalamata olives, pitted, halved
cooked pasta, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
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.
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.
Sprinkle with basil leaves and serve with pasta.