CHICKEN CACCIATORE

CHICKEN CACCIATORE
Write a review
Print
Ingredients
  1. 3 Tbsp olive oil
  2. 4-6 chicken thighs/breasts/fillets (no bones)
  3. 4 Garlic cloves ~ crushed (1 tablespoon minced garlic)
  4. 5 Sprigs each of thyme, oregano, sage & rosemary
  5. (can also use dried herbs if you wish)
  6. 1 Large red or brown onion ~ chopped
  7. 2 - 3 Stalks celery ~ chopped finely
  8. Salt & pepper
  9. 1 Cup white or red wine or sherry
  10. 2 x 400g cans of diced tomatoes
  11. 2 - 3 Bay leaves (if making for the crock-pot)
  12. ½ Cup pitted black or green olives (optional)
  13. 1 Tbsp capers (optional)
Extras
  1. Leek
  2. Spinach
  3. Bok choy
  4. Zucchini
Instructions
  1. Heat oil in a large frying pan over a moderate heat; add the onion, celery, garlic, herbs (along with extra vegetables if you are using these) and cook onion till clear.
  2. Add the chicken and brown pieces on all sides (about 5 minutes), seasoning with salt and pepper.
  3. Add the wine, tomatoes, olives and capers to the frying pan.
  4. Cover and simmer over medium heat for 15 - 20 minutes.
  5. Remove lid and cook uncovered for 5 minutes or until most of the liquid have evaporated.
  6. Serve with a green salad.
Notes
  1. This can also be cooked in the crock-pot.
  2. Place all the ingredients in together, mix and and cook on LOW 6 - 8 hours.
No Excuses! https://noexcuseseasyorganising.com/