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Chicken Cacciatore Recipe

Ingredients

How to make it

  • Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it;
  • Heat the oil in a large heavy based pan over a medium high heat, add the chicken and cook, stirring often, until browned and sealed on all sides;
  • Remove and set aside;
  • Reduce heat to lowish, add the pancetta and cook gently, stirring occasionally, for some 3 to 4 minutes or so or until bacon is golden but not crispy;
  • Add the onion, carrot, celery and garlic and cook, stirring occasionally for some 10 minutes or so until everything softened a bit;
  • Add the tomato purée, mix in well, and cook, still stirring occasionally, for some 5 minutes or so;
  • Add the tomatoes, Italian seasoning, wine, stock and vinegar and bring to the boil;
  • Reduce the heat and simmer for some 3 to 5 minutes or so to thicken the sauce a bit;
  • Return the chicken pieces to the pan, cover with a lid and simmer over a low heat for some 30 to 40 minutes or so, or until the chicken is cooked through and tender;
  • Remove the lid for last 10 minutes or so to thicken the sauce to consistency required.
  • To Serve: Garnish with the parsley leaves.

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The Cook

DonSpain Marbella, Spain

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