Chicken cacciatore

Chicken cacciatore


This traditional Italian stew is a warm and hearty meal for the whole family to enjoy.

The ingredient of Chicken cacciatore

  1. 1 tablespoon olive oil
  2. 4 (110g each) chicken thigh cutlets, skin removed, trimmed
  3. 4 (110g each) chicken lovely legs
  4. 1 medium brown onion, finely chopped
  5. 1 garlic clove, crushed
  6. 3 anchovy fillets, chopped
  7. 2 tablespoons tomato paste
  8. 1/2 cup dry white wine
  9. 400g can diced tomatoes
  10. 1 teaspoon caster sugar
  11. 1/2 cup pitted black olives, halved
  12. 1/3 cup finely chopped fresh flat-leaf parsley leaves
  13. steamed green beans, to serve

The instruction how to make Chicken cacciatore

  1. Heat oil in a large, deep, frying pan over medium-high heat. Cook chicken, in batches, for 5 to 7 minutes or until browned. Transfer to a plate.
  2. Add onion, garlic and anchovy to pan. Cook, stirring, for 5 minutes or until onion has softened. Add tomato paste. Cook, stirring, for 1 minute. Add wine. Cook for 2 to 3 minutes or until liquid has reduced by half.
  3. Add tomato, sugar and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 35 to 40 minutes or until chicken is cooked through.
  4. Add olives and parsley. Season with salt and pepper. Cook, stirring, for 2 minutes or until heated through. Serve with beans.

Nutritions of Chicken cacciatore

calories: 375.23 calories
fatContent: 16.6 grams fat
saturatedFatContent: 4.4 grams saturated fat
carbohydrateContent: 12.7 grams carbohydrates
proteinContent: 36.7 grams protein
cholesterolContent: 164 milligrams cholesterol
sodiumContent: 576 milligrams sodium

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