Name: Easy chicken cacciatore
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1.5 kilogram chicken pieces; 1 onion, chopped; 1 clove garlic, crushed; 1/2 cup dry white wine; 1/2 cup chicken stock; 400 gram can diced tomatoes; 1 tablespoon tomato paste; 1 tablespoon chopped basil, plus extra to serve; 1 teaspoon sugar; 1/2 cup black olives; 3 anchovy fillets, chopped; pasta, salad to serve

Easy chicken cacciatore

This classic chicken casserole combines a rich tomato sauce with salty olives and fresh herbs to create a flavour-packed, hearty meal the whole family will love.

Serves 4

Prep

15M

Cook

1H 15M

Total

1H 30M

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Ingredients

2 tablespoon olive oil

1.5 kilogram chicken pieces

1 onion, chopped

1 clove garlic, crushed

1/2 cup dry white wine

1/2 cup chicken stock

400 gram can diced tomatoes

1 tablespoon tomato paste

1 tablespoon chopped basil, plus extra to serve

1 teaspoon sugar

1/2 cup black olives

3 anchovy fillets, chopped

pasta, salad to serve

Method

1.Preheat oven to moderate, 180°C.

2.Heat oil in a heavy-based frying pan on high. Brown chicken all over. Transfer to a casserole dish.

3.Sauté onion and garlic in same pan for 2-3 minutes, until onion is tender. Add wine and simmer, until reduced by half.

4.Blend in stock and simmer for 2 minutes. Stir in tomatoes, tomato paste, basil and sugar. Season to taste.

5.Pour sauce over chicken in casserole dish. Bake, covered, for 1 hour. Blend in olives and anchovies. Bake, uncovered, for a further 5-10 minutes. Sprinkle with extra basil.

6.Serve with pasta and salad.

To remove some of the saltiness of the anchovies, soak the fillets in 1/4 cup milk for 5 minutes.
Note

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Ingredients

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