Italianchickenone potweekend

Chicken Cacciatore with Olives and Rosemary

Name: Chicken Cacciatore with Olives and Rosemary
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 pc Chicken thighs, bone-in; 2 tbsp Olive oil; 1 pc Onion; 1 pc Red pepper; 3 cloves Garlic; 2 sprigs Rosemary; 150 ml Dry white wine; 1 can Tinned tomatoes; 75 g Black olives

Bone-in chicken thighs braised slowly with peppers, white wine and tomato until tender. Serve with polenta or crusty bread.

70 minutesServes 4Medium

Ingredients

Chicken thighs, bone-in8 pc
Olive oil2 tbsp
Onion1 pc
Red pepper1 pc
Garlic3 cloves
Rosemary2 sprigs
Dry white wine150 ml
Tinned tomatoes1 can
Black olives75 g

Method

01
Season the chicken. Heat the oil in a wide casserole over medium-high heat and brown the thighs skin-side down for 8 minutes, then turn for 2 minutes and lift out onto a plate.
02
Pour off all but about 1 tbsp of fat. Add the sliced onion and pepper and cook for 8 minutes until soft, then stir in the garlic and rosemary for 1 minute.
03
Pour in the wine and let it bubble for 2 minutes, scraping up the browned bits, then add the tomatoes.
04
Return the chicken skin-side up, cover and simmer gently for 35 minutes, until the thickest piece reads 75C near the bone.
05
Add the olives and simmer uncovered for 5 minutes to thicken the sauce. Season and serve.

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