Chicken Cacciatore

12 ingredients
3 steps

Ingredients

  • 1 None chicken (about 2 lbs), cut into 8 pieces
  • 3 cloves garlic, peeled and finely chopped
  • 2 None medium onions, peeled and finely chopped
  • 1 oz fresh flat-leaf parsley, chopped
  • 1 oz fresh sage, chopped
  • 1 cup white wine
  • 3 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 3 oz pancetta, cut into strips
  • 1/2 lb button mushrooms, halved
  • 2 x 14 oz cans tomatoes
  • 3 oz pitted black olives

Directions

  1. 1
    Place the chicken in a shallow bowl. In a separate bowl, mix the garlic, onions, parsley, sage, wine and vinegar. Season with black pepper and pour over the chicken. Cover and marinate for 2 hours.
  2. 2
    Preheat the oven to 400°F. Remove the chicken from the marinade with a slotted spoon. Heat the oil in a Dutch oven and fry the pancetta until crispy. Remove and drain on paper towels. Cook the chicken pieces until browned. Remove the onions, garlic and herbs from the marinade with a slotted spoon and add to the chicken along with the mushrooms. Saute for 1 min.
  3. 3
    Add the marinade and tomatoes and season with salt and black pepper. Sprinkle over the olives. Cover and roast for 30 mins. Sprinkle in the pancetta and serve.

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