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Chicken Cacciatore
6 Serves
0:15 prep
1:15 cook
Chicken Cacciatore

Tender chicken pieces in a velvety smooth tomato and olive sauce

6 serves
0:15 prep
1:15 cook

Ingredients

  • 6 skin on chicken thigh cutlets
  • ¼ cup seasoned flour
  • ¼ cup oil
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 140g tub Leggo’s Tomato Paste
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 400g can peeled whole tomatoes
  • ½ cup white wine
  • ½ cup water
  • 1 teaspoon chicken stock powder
  • 10-12 pitted black olives
  • Basil leaves, for garnish
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Instructions

Step 1

Lightly coat chicken pieces in seasoned flour. Heat 1 tablespoon oil in a large frypan over high heat. Cook chicken in batches for 5-6 minutes or until browned on both sides, adding more oil if needed. Remove from frypan and drain on absorbent paper towel.

Step 2

Heat remaining oil in the same frypan. Add onions and garlic and sauté for 1 minute. Stir in Leggo’s Tomato Paste, oregano, bay leaf, tomatoes, wine, water and stock powder.

Step 4

Return chicken to frypan, cover and simmer for 1 hour or until cooked through, stirring occasionally. Add olives in the last 10 minutes of cooking. Remove bay leaf before serving and garnish with basil.

Tip Seasoned flour is plain flour with the addition of salt and pepper.