My husband doesn’t cook very often but boy when he does it’s worth the wait!
Simon has adapted a traditional Chicken Cacciatore recipe and come up with the most delicious rustic chicken casserole ever. As he is not keen on bones in his food, he uses whole chicken thighs.
Very tasy and easy to make – it goes beautifully with just plain old crusty bread to mop up the sauce or mashed potato, polenta or noodles.
3 tablespoons olive oil
2 tablespoons plain flour
1 kg chicken thighs (skin off)
1 large onion (chopped)
3 celery sticks (chopped)
3 carrots (chopped)
1 large red capsicum (chopped)
3 slices of bacon (or pancetta) chopped
3 cloves of garlic (crushed)
2 tablespoons of butter
1 punnet of button mushrooms (left whole)
1 glass of white wine
800g can of crushed tomatoes
1/2 teaspoon of brown sugar
1 tablespoon of Balsamic vinegar
I bouquet garni (fresh ones can be bought already to use at the supermarket)
1/2 cup chicken stock
1 cup pitted kalamata Olives
Choppped parsley to serve
Dust the whole chicken thighs in the seasoned flour
Heat the oil in a large pan and sear the chicken until brown all over.
Remove from the pan and set aside
Add the oinion, garlic, celery, carrot & bacon (or pancetta) to the pan and cook over a low heat for 5 minutes or so until the onion softens.
Return the chicken to the pan and add the wine allowing to simmer for a couple of minutes
Add the tomatoes, sugar, vinegar, herbs and stock,
Bring to the boil then reduce the heat to a simmer and cook uncovered for about 1 hour until the vegetable are cooked though and the sauce has reduced. Stir occasionally.
In a separate pan melt the butter and toss the whole mushrooms until golden and cooked through
Add the mushrooms and butter to the chicken with the olives
Season to taste
To serve, take out the bouquet garni and garnish with parsley.
Bon appetit! 🙂