Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 2 tbsp olive oil; 3 1/3 lbs chicken pieces; 1/4 cup all-purpose flour, seasoned; 1 None onion, sliced; 1 clove garlic, crushed; 1/2 cup dry white wine; 1 tbsp white wine vinegar; 1 x 14 oz can crushed tomatoes; 1/2 cup chicken stock; 1 tbsp tomato paste; 1 tsp brown sugar; 1/2 cup pitted black olives; 3 None anchovy fillets, chopped; 2 tbsp chopped parsley, plus extra, to serve; None None Cooked rice or pasta, to serve

15 ingredients

6 steps

Ingredients

2 tbsp olive oil
3 1/3 lbs chicken pieces
1/4 cup all-purpose flour, seasoned
1 None onion, sliced
1 clove garlic, crushed
1/2 cup dry white wine
1 tbsp white wine vinegar
1 x 14 oz can crushed tomatoes
1/2 cup chicken stock
1 tbsp tomato paste
1 tsp brown sugar
1/2 cup pitted black olives
3 None anchovy fillets, chopped
2 tbsp chopped parsley, plus extra, to serve
None None Cooked rice or pasta, to serve

Directions

1

Preheat oven to 350°F.
2

Heat oil in a large frying pan on high. Dust chicken in flour, shaking off excess. Cook in 2 batches, 4-5 minutes each batch, until golden all over. Transfer to a large casserole dish.
3

In same pan, saute onion and garlic 1-2 minutes, until onion is tender.
4

Stir in wine and vinegar. Bring to a boil and cook, uncovered, 4-5 minutes, until liquid reduces by half.
5

Mix in tomatoes, stock, tomato paste and sugar. Season to taste. Bring to a boil and cook, stirring, 4-5 minutes. Pour over chicken. Cover casserole dish and bake 55-60 minutes.
6

Stir in olives, anchovies and parsley and bake, uncovered, another 5 minutes. Serve topped with extra parsley. Accompany with rice or pasta.