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Chicken Cacciatore Recipe

Chicken Cacciatore
Chicken Cacciatore
  • Difficulty
    Intermediate
  • Number of servings
    10

Cacciatore is an Italian dish that is the perfect addition to menus based around sharing dishes. It's traditionally prepared "hunter-style" with capsicum, herbs, tomatoes and onions. For a bit more protein, you can also add meats such as chicken to your cacciatore. Make a simple chicken cacciatore using our quick and easy recipe and serve with a side of polenta and beans. The key to a delicious chicken cacciatore is marinading your meat with red wine and seasoning it with salt and pepper. Don't forget to dust some flour onto your chicken before sautéing to add some more texture and crunch to your cacciatore dish.

Ingredients
  • 200 mL Water
  • 1/2 Bottle of Red Wine
  • 1/2 Chopped bunch Rosemary
  • 4 Bay Leaves
  • 10 Marylands Chicken
  • 100 gr Plain Flour
  • 60 ml Olive Oil
  • 280 gr Pitted Sicillian Green Olives
  • 12 Chopped Anchovy Fillets
  • 1 kg BUITONI Sugo al Pomodoro (Tomato Coulis)
  • 350 gr BUITONI Sugo ai Peperoni
Preparation
  • 1
    Place chicken in a bowl, pour red wine over and mix in rosemary, bay leaves and garlic. Cover and marinade overnight in the refrigerator.
  • 2
    Pre-heat oven to 170°C. Remove chicken from red wine marinade and dry with paper towel. Season with salt and pepper and dust with flour, seal in a large sauté pan in olive oil until golden brown. Add red wine marinade and reduce by half.
  • 3
    Add the rest of the ingredients and bring to the boil. Cover pan with foil and place in oven for 90 minutes.
  • 4
    Pick out rosemary and bay leaves and serve.
  • 5
    Serving suggestion: Serve with a side of polenta and beans.

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