Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 2 tablespoons olive oil; 6 chicken legs skin-on, halved; 2 sticks celery chopped; 2 carrots chopped; 1 onion large, chopped; 3 1/2 ounces pancetta chopped; 3 cloves garlic crushed; 1/2 cup dry white wine; 14 ounces chopped tomatoes cans; 7 ounces button mushrooms stems trimmed; 2/3 cup chicken stock; 1 tablespoon balsamic vinegar; 1 tablespoon rosemary chopped; 1 bay leaf; 1/2 teaspoon brown sugar; 3 ounces kalamata olives; flat-leaf parsley chopped, to serve

17 ingredients

4 steps

Ingredients

2 tablespoons olive oil
6 chicken legs skin-on, halved
2 sticks celery chopped
2 carrots chopped
1 onion large, chopped
3 1/2 ounces pancetta chopped
3 cloves garlic crushed
1/2 cup dry white wine
14 ounces chopped tomatoes cans
7 ounces button mushrooms stems trimmed
2/3 cup chicken stock
1 tablespoon balsamic vinegar
1 tablespoon rosemary chopped
1 bay leaf
1/2 teaspoon brown sugar
3 ounces kalamata olives
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