Kane's Kitchen - 17th April 2012 - Chicken Cacciatore

Chicken Cacciatore

Serves:  4    

Prep Time:  15 mins

Cook Time:  30 mins

What You’ll Need:

• 4 chicken drumsticks
• 4 chicken thighs
• 2 tbsp plain flour
• Olive oil
• 1 large onion, diced
• 2 sticks celery, chopped
• 2 carrots, chopped
• 150g sliced pancetta or prosciutto
• 3 cloves garlic, chopped
• 125g mushrooms, sliced
• 150ml white wine
• 400g canned chopped tomatoes
• 1 tbsp tomato paste
• 2 tsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tbsp chopped fresh rosemary
• 150ml chicken stock
• 2 bay leaves
• ½ cup pitted Kalamata olives
• 2 tbsp flat leaf parsley, chopped, for garnish

 What You’ll Need To Do:

1.      Dust the chicken pieces in flour and fry in some olive oil in a heavy based saucepan until brown.  Set aside.

2.        In the same saucepan, add some more oil and sauté the onions, garlic, celery, carrot and pancetta until soft.  Add the mushrooms and cook for a further 2 minutes. 

3.        Return the chicken to the saucepan and add the white wine.  Cook for two minutes. 

4.        Add the tomatoes, brown sugar, balsamic vinegar, lemon juice, tomato paste, rosemary, bay leaves and chicken stock.  Bring to the boil, then simmer, covered, for 20 minutes. Stir occasionally.

5.        Add the olives and cook for a further 10 minutes. 

6.        If desired, for a thicker sauce, remove the chicken pieces and reduce over a low heat for a further 10 minutes. 

7.        Garnish with parsley and serve with mashed potato or polenta.