Quick chicken cacciatore
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
On those cold winter nights, there’s nothing more satisfying than a hearty stew. This cacciatore will definitely warm the soul.
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
480 g, fat trimmed, cut into 3cm pieces (buy 600g)
Red onion
1 medium, finely chopped
Carrot(s)
1 large, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Fresh thyme
2 tsp, leaves
Sweet-style white wine
½ cup(s), dry
Canned diced tomatoes
400 g
Black olives, drained
⅓ cup(s), (50g pitted kalamata), halved
Chicken stock
⅓ cup(s), (80ml)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook chicken, turning, in batches, for 3–5 minutes or until browned. Transfer to a plate.
2
Lightly spray same pan with oil and heat over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add garlic and thyme and cook for 1 minute. Add wine and bring to the boil. Return chicken to pan with tomatoes, olives and stock and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until chicken is cooked through and sauce has slightly thickened. Serve.
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