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Chicken Cacciatore |
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| Serves 4 |
Prep 30 mins |
Cooking 1h mins |
Easy |
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My rating |
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Ingredients |
75g plain flour salt & freshly ground black pepper
1 x 1.5kg chicken, jointed into 8 pieces
2 tbsp vegetable oil
2 onions, sliced
30g tomato purée
800g ripe tomatoes, chopped
2 sprigs fresh rosemary
1 bay leaf
100ml white wine
150ml chicken stock
1 tbsp red wine vinegar
handful fresh parsley leaves
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Season the flour with salt and
freshly ground black pepper, then dredge the chicken
pieces in it.
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Heat the oil in a casserole
dish over a medium heat, then fry the chicken for 2-3
minutes on each side, until brown on all sides. Remove and
set aside.
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In the same casserole, fry the
onion and garlic for 8-10 minutes over a low heat, until
softened.
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Add the tomato purée and cook
for five minutes.
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Add the tomatoes, rosemary,
bay leaf, wine, stock and vinegar and bring to the boil.
Reduce the heat and simmer for 20 minutes.
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Return the chicken pieces to
the casserole and cover with a lid. Simmer over a low heat
for 30-40 minutes, or until the chicken is tender.
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To serve, remove the lid and
sprinkle with parsley leaves. Spoon out onto plates and
serve with roast potatoes.
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DAILY
DINNERS 
