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Chicken Cacciatore

This Italian stew is made with chicken thighs on the bone, giving a rich and deep flavour to the sauce.

Method:

  1. Season chicken legs with salt and pepper on each side.
  2. Heat the olive oil in a large casserole pan over medium high heat. Brown the chicken legs on each side until golden brown.
  3. Meanwhile, finely chop the white onions, slice the mushrooms, slice the peppers and crush the garlic. Set aside
  4. Remove the chicken legs from the pan. Add the onions, peppers, and garlic to the pan and fry gently for 5 minutes.
  5. Next, add the mushrooms and tomato puree. Fry for 2 minutes.
  6. Add the chicken stock to the pan to deglaze. Make sure nothing is sticking to the pan.
  7. Add the chicken legs back in. Add chilli flakes, oregano, salt, and pepper. Leave to simmer for 30 minutes with the lid off.
  8. Meanwhile, boil the penne for 10 minutes. Drain the penne.
  9. Remove the chicken legs from the pan. Add the penne to the sauce and cook for two more minutes so the pasta is coated in the sauce.
  10. Serve with one chicken leg on top of the pasta with rocket and parmesan.

 

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Cheng Peng
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Chicken Cacciatore

This Italian stew is made with chicken thighs on the bone, giving a rich and deep flavour to the sauce.

COOK 50 MINS
4 SERVINGS

Ingredients

  • Chicken Legs – 4
  • Salt & Pepper
  • Olive Oil – 3 tbsp
  • White Onions – 2
  • Mushrooms – 200g
  • Sweet Pointed Peppers – 2
  • Garlic – 2 cloves
  • Tomato Puree – 4 tbsp
  • Chicken Stock
  • Chilli Flakes – 1 tsp
  • Oregano – 2 tsp
  • Penne – 300g
  • Rocket
  • Parmesan