Recipe Easy chicken cacciatore : Hearty Dishes and Tasty

Recipe Easy chicken cacciatore : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Easy chicken cacciatore has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Capable cooks level.

Simmer this stove-top chicken cacciatore to keep the whole family happy and weeknight cooking stress-free.

Ingredients:

  • 2 tablespoons plain flour
  • 4 chicken thigh cutlets (skin on), trimmed
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 2 x 410g cans crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 cup pitted kalamata olives
  • Cooked fettuccine, to serve
  • Steamed green beans, to serve
  • Chopped flat-leaf parsley, to serve

Method

  • Step 1
    Place the flour and chicken in a large bowl. Season with pepper. Toss to coat. Remove chicken, shaking off excess flour.
  • Step 2
    Heat half the oil in a large heavy-based flameproof casserole dish over mediumhigh heat. Cook chicken, in batches, turning, for 8 minutes or until golden. Transfer to a plate.
  • Step 3
    Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.
  • Step 4
    Add wine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced by half. Stir in tomato and oregano. Return chicken to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 40 minutes. Remove lid. Simmer, uncovered, for 20 minutes or until chicken is cooked through and sauce thickens slightly. Stir in olives. Serve with fettuccine and beans, sprinkled with parsley.

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