Sunday, April 25, 2010

Hubby Cooking #10 - Chicken Cacciatore

Autumn has arrived in Sydney, my favourite season. It's time to move to slow-cooked dishes like stews. Hubby cooked this for dinner last weekend. He found this recipe by Curtis Stone in the April edition of Delicious magazine. It received two thumbs up from the girls. Ashleigh on her own ate three pieces of chicken drumsticks. Now, if you know my daughter's appetite, this is a big achievement for her. I guess this recipe is a keeper then.


P.S. Apologies for the messy plate.

4 chicken marylands
1-2 tbsp olive oil
1 onion, thinly sliced
3 garlic cloves, finely chopped
1 red capsicum, thinly sliced
250gm button mushrooms, sliced
1/4 cup (60ml) red wine
600gm jar tomato passata (sieved tomatoes)
2 cups (500ml) chicken stock
1 thyme sprig
1 bay leaf
1/2 tsp dried oregano (we used fresh oregano from our herb garden)
1 tbsp chopped flat-leaf parsley, plus extra to garnish
2 tsp brown sugar
1 tbsp balsamic vinegar
1/4 cup (40gm) kalamata olives, pitted (we left these out)

  1. Preheat the oven to 170C.
  2. Cut the chicken between the thigh and leg to give 8 portions, then season well.
  3. Heat a large flameproof casserole over medium-high heat , and add 1 tbsp olive oi. Sear the chicken, in batches, for 2-3 minutes each side until golden brown. Transfer chicken to a plate.
  4. If required, add 1 tbsp olive oil to the pan. Add onion and cook over medium heat, stirring for 3 minutes until softened. Add the garlic and capsicum and cook for 2 minutes, then add in the mushrooms and cook, stirring, for a further 4 minutes until the mushrooms are tender.
  5. Add the red wine and simmer for 3-4 minutes until most of the liquid has evaporated.
  6. Add tomato, stock, herbs, sugar and vinegar. Return the chicken to pan, then cover and bake for 1 hour or until chicken is tender and sauce has thickened slightly.
  7. If desired, remove chicken pieces from the casserole, cover chicken with foil to keep warm, then return casserole dish to the stove and simmer over medium heat for 3-4 minutes to reduce a little.
  8. Return chicken to the pan, then stir in olives and serve garnished with parsley.
  9. Serve with rice or mashed potatoes or crispy baguette.

7 comments:

  1. I have updated with the recipe. Thanks for visiting.

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  2. oh my.. a lot of ingredients.. I'll probably only cook it if I have some leftover wine that hubs doesn't want. LOL !

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  3. hmm..yum yum. How lucky you to have such a good cook hubby.

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  4. we always have cacciatore with spagetti.. and the ingredients that I used are a bit different than yours.

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  5. CL: We have to try it with spaghetti next time. Thanks for the suggestion.

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