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A Sunday worthy one pan wonder, Cacciatore or “Hunter’s Chicken” has been on repeat in my kitchen for years.
Here’s the recipe for the Italian Cacciatore version.⬇️⬇️⬇️
INGREDIENTS
for 4:
- 8-12 chicken portions (I used a combination of thigh fillets and skin on, bone in thighs)
- 1 onion chopped
- Handful dried porcini soaked in 100ml hot water
- 3 garlic cloves crushed
- 2 carrots chopped
- 100ml red wine
- 2 cans (800g) chopped tomatoes
- Fresh or dried thyme
- Black olives to finish
METHOD:
Season the chicken portions and heat the oven to 180 fan.
Heat an oven proof dish on the hob and add a tbsp oil. Add the chicken portions, if using skin on, skin side down. Leave for 5 minutes to crisp and take on colour then set aside.
Add the onion and carrot to the pan and soften for 5 minutes then add the garlic and thyme. Lift out the soaked mushrooms and add these too.
Pour in the wine, let it bubble and then add the stock from the soaked porcini and the chopped tomatoes.
Nestle in the chicken. If using skin on portions make sure the skin sits proud of the sauce.
Put in the oven for 30 minutes if using a bone in cut, 20 minutes if using boneless so the meat doesn’t dry out.