Poultry and Game Recipes - Chicken Cacciatore Recipe

Ingredients

Serve 4

• 4 tablespoons olive oil

• 4 slices pancetta or un-smoked bacon, chopped

• 1 large chicken, about 1.5 kg/3 lb, cut into 4 portions

• 2 garlic cloves, crushed

• 2 red onions, roughly chopped

• 500 g/1 lb tomatoes, skinned and chopped

• 250 g/8 oz mushrooms, sliced

• 1 rosemary sprig

• 1 bay leaf

• 150 ml/1/4 pint dry white wine

• 300 ml/1/2 pint Chicken Stock

• salt and pepper

• 1 tablespoon chopped parsley, to garnish

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Method:

1. Heat the oil in a large frying pan. Add the pancetta or bacon and fry, stirring occasionally, for 2-3 minutes until browned. Remove and keep warm.

2. Put the chicken portions in the pan and fry in the oil, turning occasionally, until they are golden brown all over. Remove the chicken from the pan and keep warm.

3. Add the garlic, onions, tomatoes and mushrooms and cook gently over a low heat, stirring occasionally, for 5 minutes. Return the chicken and pancetta or bacon to the frying pan.

4. Add the herbs, then pour in the wine and chicken stock. Simmer gently for about 1 hour until the chicken is tender and the sauce reduced.

5. Season to taste with salt and pepper. Serve hot, garnished with the chopped parsley.