Chicken cacciatore is a warm and hearty stew with the flavours of Italy.
The ingredient of Chicken cacciatore
- 40g (1/4 cup) plain flour
- Salt & ground black pepper
- 1kg (about 8) chicken drumsticks
- 2 1/2 tablespoons olive oil
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 1 400g can whole peeled tomatoes
- 250ml (1 cup) Massel chicken style liquid stock
- 140g (3/4 cup) kalamata olives
- 1/3 cup chopped fresh continental parsley
- 2 tablespoons chopped fresh oregano
- Cooked spiral pasta, to serve
The instruction how to make Chicken cacciatore
- Place the flour on a large plate and season with salt and pepper. Toss the drumsticks in the flour, shaking off any excess.
- Heat 1 tablespoon of the oil in a large flameproof casserole dish or heavy-based saucepan over medium-high heat. Add 1/2 the drumsticks and cook, turning occasionally, for 4-6 minutes or until well browned. Transfer to a plate. Heat 2 teaspoons of the remaining oil in the dish and repeat with the remaining drumsticks.
- Heat remaining oil in the dish over medium heat. Add the onion and cook, stirring often, for 2 minutes or until it softens slightly. Add the garlic and cook, stirring, for 30 seconds.
- Return the drumsticks to the dish. Stir in the undrained tomatoes and stock, using the spoon to break up the tomatoes. Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, for 25-30 minutes or until the chicken is tender, and the sauce reduces and thickens slightly.
- Stir in the olives, parsley, oregano, salt and pepper. Cook, uncovered, for 5 minutes or until heated through. Divide the pasta among serving bowls and top with the cacciatore.
Nutritions of Chicken cacciatorecalories: 487.799 calories
calories: 33 grams fat
calories: 8 grams saturated fat
calories: 15 grams carbohydrates
calories: 5 grams sugar
calories: 31 grams protein
calories: 138 milligrams cholesterol
calories: 923.86 milligrams sodium