Italians love to cook with wine, olives & tomatoes and this scrumptious chicken cacciatore combines all three and much more in encapsulating the taste of Italy. Cacciatore means ‘hunter’ in Italian and in this dish the chicken is traditionally braised in tomatoes after browning in a hot pan.
Preparation: 15 Minutes
Cooking Time: 55 Minutes
- 3 tbsp olive oil
- 3 garlic cloves, roughly chopped
- 6 sage leaves
- 1 sprig of rosemary, bruised
- 1 red chilli, chopped
- 1Kg chicken thighs
- 15 black olives, pitted
- 250 ml red wine
- 2 tbsp tomato purée
- 2 x 400 g cans chopped tomatoes
- 2 tbsp’s tomato puree
- 2 onions, roughly chopped
- 200 ml hot water
- Heat the oil in a large heavy-based frying pan.
- Add the sage, garlic and rosemary and gently heat in the oil for 30 seconds. Add the chopped onion, red chilli and continue frying for another minute.
- Season the chicken with salt and freshly ground black pepper.
- Increase the heat to medium, add the chicken and cook for 10-12 minutes, turning once, until golden brown.
- Add the olives and red wine, bring to the boil and simmer until the liquid has reduced by three-quarters.
- Add the tomato puree, then the chopped tomatoes and 200ml hot water. Bring to a gentle simmer, stirring well, and cook for 30-35 minutes, or until the chicken is cooked through and the sauce has lightly thickened.
- Taste the sauce and season as preferred. Serve with boiled rice or champ mashed potatoes.