This traditional dish is a quick, warm and flavoursome dinner idea that only takes 30 minutes to prepare and cook. It is best served with pasta and will be a sure fire hit with all the family!
Chicken Cacciatore
Prep Time: 5 mins
Cook Time: 25 mins
Serves: 4
INGREDIENTS
- 1 tbs olive oil
- 4 Lilydale Free Range Chicken Thigh cutlets, skin on and bone in
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 tsp chopped rosemary leaves
- 1 red capsicum, cut into strips
- 1 cup (120g) pitted green olives, halved
- 1 cup (250ml) red wine
- 400g can chopped tomatoes
- 1 tbs chopped flat-leaf parsley leaves
- 1 cup (170g) instant polenta, cooked to packet instructions (optional)
METHOD
- 1. Heat oil in a large, deep frypan over medium heat. Pat the chicken dry with paper towel, then season and place, skin-side down, in the pan. Cook for 4 minutes or until skin is golden, then turn and cook for a further 1 minute or until browned. Transfer to a plate.
- 2. Return the pan to medium heat with the onion and cook, stirring, for 2 minutes or until softened. Add the garlic and rosemary, then cook for a further 1 minute or until fragrant. Add the capsicum, olives and red wine, then cook for 3-4 minutes until the liquid is reduced by half. Add tomato, then return the chicken, skin-side up, to the pan. Bring to a simmer and cook for 12 minutes or until chicken is cooked through.
- 3. Garnish with parsley and serve with polenta, if desired.
Source: delicious.com.au