Chicken Cattiatore
Rustic and comforting, this Chicken Cacciatore is a timeless one-pot dish bursting with rich Mediterranean flavours. Perfect for a cosy family dinner, this recipe combines tender chicken, hearty vegetables, and a flavourful tomato and red wine sauce that will have everyone coming back for seconds!
Serves 4
Ingredients
- 1 tbsp olive oil
- Salt and pepper
- 750g - 1kg chicken thighs, on the bone
- 2 brown onions, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup kalamata olives, pitted
- 1 tbsp tomato paste
- 500ml chicken stock
- 2 x 400g tinned tomatoes
- 250ml red wine
- 1 tsp dried oregano
Method
- Heat olive oil in a large non-stick saucepan over a medium-to-high heat. Fry the seasoned chicken thighs for 2-3 minutes on each side until golden and set aside on a plate.
- In the same pan with the chicken juices, sauté the onions, garlic, capsicum and olives for 2-3 minutes or until caramelised.
- Add the tomato paste, red wine and chicken stock, and cook for 5 minutes or until the alcohol has cooked off (see note). Add the tinned tomatoes.
- Place the chicken into the pan so that it is submerged in the liquid. Add oregano and cover with foil or a lid pot.
- Simmer for 25 minutes or until the chicken is cooked through and tender.
- Enjoy!
Note: you can test if the alcohol has cooked off by smelling the liquid. If the smell does not burn your nose, the alcohol has cooked off.