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Cacciatore Recipe | |
Chicken | |
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Ingredients:
3 tbsps oil120g button mushrooms 1 x 1.4kg chicken skinned & cut into pieces 1 onion 2 cloves of garlic 140ml vermouth 140ml chicken stock 1 tbsp white wine vinegar 460g canned tomatoes 1 tsp oregano 1 sprig fresh rosemary salt & pepper 60g black olives, pitted 2 tbsps chopped fresh parsley
Directions:
1. heat oil in frying pan & cook mushrooms for 1-2 minutes. Remove them & set aside. Brown Chicken in the oil & then transfer the pieces to an ovenproof casserole.2. chop onion & garlic finely. Pour off all but1 tsp of the oil in the frying pan & reheat the pan. cook the onion & garlic unitl softened but not coloured. add the vermouth & vinegar & boil to reduce by half. add the chicken stock, tomatoes, oregano, rosemary salt & pepper. break up tomatoes & bring the sauce to boil. allow to cook for 2 mins. 3. pour the sauce over the chicken in the casserole, cover & cook at 180C/350f/gas mark 4 for 1 hour. 4. add mushrooms & olives during the last 10 minutes of cooking. 5. remove rosemary before serving and sprinkle with the chopped parsley. | |