The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken cacciatore Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken cacciatore.
Ingredients
3 tbsp olive oil
2 red onions, cut into wedges
3 peppers (a mix of red, orange and yellow) deseeded and cut into chunky strips
2 garlic cloves, chopped
1.5kg (3lbs) whole chicken, jointed into 8 pieces
2 x 400g tins cherry tomatoes
150ml (¼pt) hot chicken stock
pinch chilli flakes (optional)
2 sprigs rosemary, plus 1 tbsp chopped rosemary, to serve
200g (7oz) pitted Kalamata olives
small handful fresh flat-leaf parsley, chopped, to serve
Preparation
Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2 tbsp oil in a large frying pan over a medium heat. Add the onions and peppers and fry for 3-4 minutes or until slightly softened. Add the garlic and fry for 1 more minute. Tip the onion and pepper mix into a large ovenproof dish, set aside.
Drizzle the chicken pieces with the remaining olive oil, season well, then fry in the frying pan until golden-brown all over. Put the chicken on top of the peppers and onions in the ovenproof dish.
Pour the tinned cherry tomatoes, stock and chilli flakes (if using) into a pan, season well and warm through over a low heat. Pour the sauce around the chicken pieces and vegetables, then add the rosemary sprigs and bake, covered with foil, for 30 minutes.
Remove the foil, scatter with the black olives and bake for another 15 minutes or until the chicken is cooked through. Scatter with the chopped parsley and extra chopped rosemary, then serve.
From Tesco Realfood
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Chicken Pot Pie
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