Being a reluctant cook, I like dishes that are very easy and that can feed a bunch of guests simply and without too much extra preparation. Chicken cacciatore is one of those dishes. It’s delicious, simple and tastes even better the next day. I also like to keep the extra sauce and use in pastas for quick dinners for the family at the end of the day, especially when you just can’t be bothered chopping anything but don’t want Pizza hut either.
You will need:
Chicken pieces – I’ve used breast pieces and drumsticks with the bones still in them (about 14 pieces in all).
1 onion chopped
3 sticks of celery
3 cloves of garlic
Some slices of prosciutto
About one third of a capsicum sliced or diced
8 button mushrooms sliced
2 cans of chopped tomatoes
1/2 cup of white wine
1/2 cup of chicken stock
A slosh of white wine vinegar
1 tablespoon of sugar
Salt and pepper to taste
A small handful of pitted Kalamata olives
What to do:
Set the oven to 180 degrees.
In a large frypan, brown your chicken pieces.
Set them aside in a large baking dish and cover.
In the same frypan, saute your chopped onion and then add the celery.
Add the garlic, prosciutto and capsicum and fry further on a low heat.
Pour in the canned tomatoes, mushrooms, vinegar, sugar, stock and salt and pepper and simmer for 15 – 20 mins.
Finally add your Kalamata olives and tomato paste and simmer for a further 5 mins before pouring the sauce over the chicken pieces in the baking dish.
Cover the dish with foil and bake for about 45 mins till the chicken is cooked right through and falling off the bone.
Garnish with chopped parsley and serve with crusty bread.
Image courtesy of Culinary Ginger