ITALIAN  CHICKEN CACCIATORE 

YOU WILL NEED: 

• 1.5kg ( 3ib ) chicken ( or chicken pieces )

• salt,

• pepper

• 2 tablespoons oil

• 1 onion

• 1 clove garlic

• ½ cup dry white wine

• 11/2 tablespoons vinegar

• 1 chicken stock cube

• ½  cup water

• 1 teaspoon basil

• 1 teaspoon sugar

• 400g can of peeled tomatoes

• 3 anchovy fillet

• ½ cup milk 60g ( 2oz ) black olives

• 1 tablespoon chopped parsley 

ITALIAN  CHICKEN CACCIATORE RECIPE:

Cut chicken into serving-size pieces, and sprinkle with salt and pepper. Heat oil in pan add chicken pieces and brown on all sides. Put the chicken in an ovenproof dish.

Pour off most pan juices, leaving 1 tablespoon of them in the pan. Add peeled and finely chopped onion and crushed garlic to pan, and cook until onion is tender. Add wine and vinegar and boil until reduced by half quantity. Add the crumbled stock cube and water, and stir over high heat for 2 minutes. Push tomatoes with their liquid through a sieve, add pan with basil and sugar cook further 1 minute. 

Pour tomato mixture over chicken pieces. Cover, and cook in a moderate oven for 1 hour.  

Soak anchovy fillets in milk for 5 minutes, and drain on absorbent paper. Arrange chicken pieces on the serving dish and keep them warm. Pour pan juices into a saucepan and bring to a boil, boil for 1 minute. Chop the anchovy fillets finely and add to the pan. Cut olives in half, and remove stones. Add olives and chopped parsley to the pan and cook for 1 minute. Pour sauce over chicken pieces. 

 

Serves 4 

Also Read: DUCK WITH ANCHOVY SAUCE