Chicken & Mushroom Cacciatore

  • Serves: 4
  • Cooks In: 1 hour
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Ingredients

2 tbs extra virgin olive oil
8 pieces skinless chicken (like thigh cutlets or lovely legs)
400g button mushrooms, trimmed
1 brown onion, finely chopped
3 rindless bacon rashers, trimmed, chopped
2 garlic cloves, crushed
1/2 cup white wine
500ml tomato passata
2/3 cup kalamata olives
2 tbs capers, drained
1/4 cup chopped flat-leaf parsley
Crusty bread or cooked pasta to serve

Method

1

Preheat oven 180°C (fan forced). Heat a deep, large heatproof casserole dish over high heat until hot. Add 2 tsp oil and half the chicken. Cook for 3 minutes each side or until golden. Transfer to a plate. Repeat with oil and remaining chicken.

2

Add half the remaining oil and mushrooms to the pan. Cook, stirring occasionally for 3-5 minutes or until golden. Transfer to a plate. Add the remaining oil, onion and bacon to the hot pan. Cook, stirring often, for 5 minutes or until onion softens. Add garlic and cook a further minute. Add wine and bring to the boil.

3

Return chicken and mushrooms to the pan. Pour over tomato passata and shake the pan to allow sauce to run to the bottom.

4

Cover with lid, transfer to oven and bake 35-40 minutes until chicken is cooked through. Stir through the olives, capers and parsley, and serve with crusty bread or pasta.

Ingredients

 2 tbs extra virgin olive oil
 8 pieces skinless chicken (like thigh cutlets or lovely legs)
 400g button mushrooms, trimmed
 1 brown onion, finely chopped
 3 rindless bacon rashers, trimmed, chopped
 2 garlic cloves, crushed
 1/2 cup white wine
 500ml tomato passata
 2/3 cup kalamata olives
 2 tbs capers, drained
 1/4 cup chopped flat-leaf parsley
 Crusty bread or cooked pasta to serve

Directions

1

Preheat oven 180°C (fan forced). Heat a deep, large heatproof casserole dish over high heat until hot. Add 2 tsp oil and half the chicken. Cook for 3 minutes each side or until golden. Transfer to a plate. Repeat with oil and remaining chicken.

2

Add half the remaining oil and mushrooms to the pan. Cook, stirring occasionally for 3-5 minutes or until golden. Transfer to a plate. Add the remaining oil, onion and bacon to the hot pan. Cook, stirring often, for 5 minutes or until onion softens. Add garlic and cook a further minute. Add wine and bring to the boil.

3

Return chicken and mushrooms to the pan. Pour over tomato passata and shake the pan to allow sauce to run to the bottom.

4

Cover with lid, transfer to oven and bake 35-40 minutes until chicken is cooked through. Stir through the olives, capers and parsley, and serve with crusty bread or pasta.

Chicken & Mushroom Cacciatore

Tags:

 Chicken

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