Chicken cacciatore
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Why not make a big batch of cacciatore and freeze half, pulling it out on those nights when you want a quick dinner? Smart thinking!
Ingredients
Olive oil
2 tsp
Chicken thigh, skinless, raw
540 g, (Buy 600g), fat trimmed, cut into 3cm pieces
Brown onion
1 small, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Dry-style white wine
80 ml, (1/3 cup)
Tomato paste
1 tbs
Canned diced tomatoes
400 g
Black olives, drained
75 g, pitted Kalamata variety, halved
Fresh flat-leaf parsley
½ cup(s), chopped
Instructions
1
Heat half the oil in a large saucepan over medium-high heat. Cook the chicken, turning, for 5 minutes or until browned. Transfer to a plate.
2
Heat the remaining oil in the same pan over medium heat. Cook the onion and celery, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute. Add the wine and bring to the boil.
3
Return the chicken to the pan with the tomato paste, tomato and olive and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until the chicken is cooked through and the sauce thickens slightly. Stir in the parsley. Season with salt and pepper.
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