Name: Chicken cacciatore
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 kilogram chicken pieces; 2 tablespoon flour; 1 tablespoon olive oil; 1 onion, chopped; 3 clove garlic, crushed; 1/3 cup (80ml) dry white wine; 1 1/2 cup (375ml) passata; 4 anchovies, finely chopped; 2 tablespoon shredded basil; 1/3 cup (50g) kalamata olives, pitted, halved; basil leaves, cooked pasta, to serve

Chicken cacciatore

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Serves 6

Prep

15M

Cook

40M

Total

55M

Ingredients

2 kilogram chicken pieces

2 tablespoon flour

1 tablespoon olive oil

1 onion, chopped

3 clove garlic, crushed

1/3 cup (80ml) dry white wine

1 1/2 cup (375ml) passata

4 anchovies, finely chopped

2 tablespoon shredded basil

1/3 cup (50g) kalamata olives, pitted, halved

basil leaves, cooked pasta, to serve

Method

1.Dust chicken pieces in flour. Heat oil in a flameproof casserole dish on high. Saute chicken, in batches, 2 minutes each side, until browned; remove and set aside.

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

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

4.Sprinkle with basil and serve with pasta.

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