Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 2 tbsp olive oil; 2 lbs chicken thighs; 1 medium onion, finely chopped; 2 cloves garlic, crushed; 1/3 cup dry white wine; 1/2 cup chicken stock; 1 can (14 oz) diced tomatoes; 2 tbsp tomato paste; 2 None anchovy fillets, finely chopped (optional); 1/2 cup pitted Kalamata olives; 1/4 cup coarsely chopped basil, plus additional leaves to serve; None None Cooked orzo, to serve

12 ingredients

3 steps

Ingredients

2 tbsp olive oil
2 lbs chicken thighs
1 medium onion, finely chopped
2 cloves garlic, crushed
1/3 cup dry white wine
1/2 cup chicken stock
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
2 None anchovy fillets, finely chopped (optional)
1/2 cup pitted Kalamata olives
1/4 cup coarsely chopped basil, plus additional leaves to serve
None None Cooked orzo, to serve

Directions

1

Heat 1 tbsp of the oil in a Dutch oven on medium-high heat, Cook chicken, in batches, until browned all over. Remove from pan.
2

Heat remaining 1 tbsp oil in same pan. Cook and stir onion and garlic 3 mins or until soft. Add wine and bring to a boil. Stir in stock, tomatoes, tomato paste and anchovies.
3

Return chicken to pan and bring to a boil. Reduce heat to low; simmer, covered, for 20 mins. Uncover and simmer for 40 mins more or until chicken is tender. Stir in olives and basil. Sprinkle with additional basil leaves. Serve with orzo.