Chicken Cacciatore a.k.a Hunters Chicken
 
Prep time
Cook time
Total time
 
Chicken-ey, tomato-ey, fresh herby and last but not least, HEALTHY. All the good-ey's. Another of my go to classics for meat eaters. You pretty much throw it all in a pot (nicely) and wait for it to cook. DELICIOUS!
Recipe type: Chicken
Cuisine: Italian
Serves: 6 thighs
Ingredients
  • 6 free range, organic chicken thighs, de-boned and skin off
  • 100 g tinned tomatoes
  • 1 Tbsp capers
  • 1 celery stick, chopped into cubes
  • 1 carrot, peeled and chopped into cubes
  • 3 cloves garlic, chopped
  • ¼ glass red wine
  • 1 knob olive oil spread/butter
  • 150 ml chicken or vegetable stock
  • 2 Tbsp flour
  • ½ tsp chilli flakes (optional)
  • 1 tsp salt
  • 3 sprigs fresh rosemary (no twigs)
Instructions
  1. Add ½ teaspoon salt to the flour and then lightly dust each side of the chicken thighs in the flour.
  2. Put a knob of butter into a heavy based sauce pan and melt.
  3. Brown the chicken all over and remove from the pan.
  4. Add celery, carrot, rosemary and garlic to the same pan and cook until browned (1 minute).
  5. Add the wine and reduce down making sure to scrape all of the bits from the bottom of the pan.
  6. Add the tomato and the stock and stir.
  7. Add the chicken back to the pot and cover with a heavy lid.
  8. Cook on a low heat for 40 minutes.
  9. Add the capers. chilli (optional) and season with salt and pepper.
  10. Cook for a further 5 minutes then serve with crusty bread or mash.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/wow-thats-fast-chicken-cacciatore/