Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 2 tbsp olive oil; 6 None skin-on chicken legs, halved; 2 sticks celery, chopped; 2 None carrots, chopped; 1 None large onion, chopped; 3.5 oz pancetta, chopped; 3 cloves garlic, crushed; 1/2 cup dry white wine; 2 x 14 oz cans chopped tomatoes; 7 oz button mushrooms, stems trimmed; 2/3 cup chicken stock; 1 tbsp balsamic vinegar; 1 tbsp rosemary, chopped; 1 None bay leaf; 1/2 tsp brown sugar; 3 oz kalamata olives; None None Flat-leaf parsley, chopped, to serve

17 ingredients

4 steps

Ingredients

2 tbsp olive oil
6 None skin-on chicken legs, halved
2 sticks celery, chopped
2 None carrots, chopped
1 None large onion, chopped
3.5 oz pancetta, chopped
3 cloves garlic, crushed
1/2 cup dry white wine
2 x 14 oz cans chopped tomatoes
7 oz button mushrooms, stems trimmed
2/3 cup chicken stock
1 tbsp balsamic vinegar
1 tbsp rosemary, chopped
1 None bay leaf
1/2 tsp brown sugar
3 oz kalamata olives
None None Flat-leaf parsley, chopped, to serve

Directions

1

Heat oil in a large Dutch oven over high heat. Brown chicken pieces all over. Transfer to a plate and set aside.
2

Remove excess oil from pan, leaving enough to cover the bottom. Saute celery, carrots and onion for 5-8 mins, until onion is tender. Add pancetta and garlic and saute for 4-5 mins.
3

Stir in wine and simmer for 1-2 mins. Return chicken to the pan with tomatoes, mushrooms, stock, vinegar, herbs and sugar. Bring to a boil, then reduce heat to low and cook, covered, for 20 mins, stirring occasionally.
4

Transfer chicken to a plate. Add olives to pan and increase heat to high. Reduce sauce for 4-5 mins. Return chicken to pan, turning in sauce. Sprinkle with parsley, season to taste and serve