Chicken Cacciatore, or hunter’s stew, is an Italian classic. Everyone has a version of this rustic one-pot wonder and the best thing about this recipe is that you can go straight from stovetop to table.
Requirements: large (heavy-based) saucepan or cast-iron pot if serving straight to table
Preparation and cooking time: 1 hour 15 minutes
- 2 tbsp Australian extra virgin olive oil
- 1 kg free range chicken pieces (we love Saskia Beer Free Range Barossa Chicken)
- 1 large onion, finely chopped
- 2 cloves garlic (preferably Australian), chopped
- 2 X 400g tin tomatoes
- 500 ml (2 cups) The Stock Merchant Chicken Stock
- 125ml dry white wine
- 2 tbsp tomato paste
- 1 tsp caster sugar
- 200g Sicilian green olives (or black ones if you can’t find them)
- 1 bay leaf
- 6 thyme sprigs
- 2 tbsp chopped parsley
- plain flour, for dusting
- sea salt and freshly ground black pepper
- Rinse the chicken pieces and pat dry with paper towel.
- Dust chicken with flour and shake off any excess.
- Heat oil in a heavy based saucepan over medium-high heat, and fry chicken pieces, in batches, till lightly browned on all sides. Remove from pan.
- Reduce heat to low and add onion and garlic and cook till softened but not browned (10 minutes), stir occasionally.
- Increase heat, then add wine and let liquid evaporate. Add tomatoes, Chicken Stock, tomato paste, sugar, bay leaf and thyme. Return chicken pieces to pan.
- Cover and bring to the boil. Reduce heat to low and simmer for 35 minutes. Stirring occasionally
- Add olives and season with salt and pepper and simmer for a further 15.
- To serve, sprinkle over chopped parsley.
Adapted from a recipe found at http://www.goodfood.com.au