Chicken Cacciatore

Prep: 0:10 | Cook: 0:35 | Servings: 4 | Capable Cooks

 

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 8 (about 1.4kg) chicken thigh cutlets
  • 200g button mushrooms, trimmed
  • 1 brown onion, finely chopped
  • 4 pancetta slices, coarsely chopped
  • 2 garlic cloves, crushed
  • 3 anchovy fillets, drained, finely chopped
  • 1/2 cup (125ml) white wine
  • 2 cups (500ml) tomato sugo (tomato sauce)
  • 1 cup (175g) kalamata olives
  • 2 tablespoons salted baby capers, rinsed, drained
  • 1/4 cup oregano leaves

 

METHOD

Step 1
Heat 1 teaspoon of the oil in a large deep frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a plate. Repeat with the remaining chicken.
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Step 2
Add half the remaining oil to the pan over high heat. Add mushrooms and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate. Heat remaining oil over medium heat. Add onion and pancetta; cook, stirring occasionally, for 5 minutes or until onion softens. Add garlic and anchovy and cook, stirring, for 1-2 minutes or until anchovy dissolves.
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Step 3
Add the chicken and mushrooms to the pan. Pour over the wine and bring to the boil. Add the sugo and stir to combine. Reduce heat to medium-low. Cook, covered, turning occasionally, for 20 minutes or until the chicken is cooked through and sauce thickens slightly. Add the olives, capers and half the oregano; stir to combine. Remove from heat.
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Step 4
Spoon among serving plates. Sprinkle with remaining oregano and serve.
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Publication: Notebook