Sausages and Spaghetti chicken cacciatore

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Hearty, rich and full of flavour, this one-pot chicken cacciatore really has got the lot!

One-pot chicken cacciatore recipe

Servings 4 Servings
Prep Time 30 mins
Cook Time 1 hr 5 mins

Ingredients

  • 4 about 1kg chicken marylands
  • 1 tablespoon olive oil
  • 100 g mushrooms thinly sliced
  • 200 g rindless bacon rashers cut into lardons
  • 1 large onion thinly sliced
  • 3 garlic cloves finely chopped
  • 150 ml white wine
  • 250 ml 1 cup chicken stock
  • 6 overripe tomatoes coarsely chopped
  • 10 pitted kalamata olives
  • 1 tablespoon Masterfoods Oregano Leaves
  • 1 fresh bay leaf
  • 100 g thinly sliced smoked speck
  • Chopped fresh continental parsley to serve
  • 40 g 1/2 cup finely grated parmesan

Instructions

  • Use a sharp knife to separate the chicken thighs from the drumsticks. Season the chicken pieces. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in batches, for 5 minutes or until browned all over. Transfer to a plate.
  • Add the mushroom to the pan and cook, stirring often, for 3-5 minutes or until golden. Transfer to a separate plate. Add the bacon to the pan and cook, stirring, for 3-5 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.
  • Add the onion and garlic to the pan. Cook, stirring, over medium heat for 3-4 minutes or until light golden. Add the wine and cook until reduced by half. Stir in the stock, tomato, olives, oregano and bay leaf. Bring to a simmer. Return the chicken, mushroom and bacon to the pan. Cook, uncovered, for 40 minutes or until the sauce thickens slightly.
  • Meanwhile, cook the speck in a large non-stick frying pan over medium-high heat for 3-4 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.
  • Top the chicken cacciatore with the crispy speck, parsley and parmesan.
Author: Chicken and Salad Recipes
Calories: 558kcal
Course: Dinner
Cuisine: Italian

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