Chicken acciatore is
an easy-to-cook classic Italian dish.
Cacciatore is Italian
for “hunter” and it usually refers
to the sauce that covers browned chicken.
Chicken cacciatore is a low-fat and
low carb dish. You have the
flexibility to alter this chicken cacciatore recipe to your palate or
adapt it to a healthier dish. Opt for boneless, skinless chicken
breasts and even skinless thighs. You can also use non-stick cooking
spray or a small amount of olive oil for browning the chicken.
Chicken thighs and
drumsticks are lightly browned and simmered for 15 minutes with a bed
of red onion, tomatoes, garlic, rosemary and thyme herbs, white
wine, chicken stock, black olives and capers
to bring out the flavors and to allow the chicken meat to become
falling-off-the-bone tender.
The cooked chicken and
thickened sauce then poured over a bed of freshly cooked fettuccine,
linguine or pasta to serve.
This hearty and
tasty meal is suitable for a chilly autumn or winter day.
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Ingredients :
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4 chicken leg portions
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1 tbsp olive oil
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1 red onion, peeled and cut into very
thin wedges
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1 garlic clove, peeled and crushed
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sprig of fresh thyme
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sprig of fresh rosemary
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150ml / ¼ pint dry white wine
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200ml / 7 fl oz chicken stock
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400g can chopped tomatoes
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40g / 1½oz black olives, pitted
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15g / ½oz capers, drained
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salt and freshly ground black pepper
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freshly cooked fettuccine, linguine or
pasta shells
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Method :
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Skin the chicken portions and cut each
one into two pieces to make four thighs and four drumsticks.
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Heat 2 teaspoons of the oil in a
flameproof casserole and cook the chicken for 2-3 minutes on each side
until lightly browned. Remove the chicken from the pan and reserve.
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Add the remaining 1 teaspoon of oil to
the juices in the pan. Add the red onion and gently for 5 minutes,
stirring occasionally.
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Add the garlic and cook for a further 5
minutes until soft and beginning to brown. Return the chicken to the
pan.
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Add the herbs, then pour in the wine and
let it bubble for 1-2 minutes. Add the stock and tomatoes, cover and gently
simmer for 15 minutes.
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Stir in the olives and capers. Cook
uncovered for a further 5 minutes or until the chicken is cooked and
the sauce thickened. Remove the herbs and season to taste with salt and
pepper.
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Place the chicken on a bed of pasta,
allowing one thigh and one drumstick per person. Spoon over the sauce
and serve.
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