Recipe

Chicken Cacciatore Recipe

	Auntybea / All my dishes 2 months, 1 week ago This is so much different from the quick cacciatore I make with canned spaghetti sauce -- no comparison! Also from Australian Womens Weekly Italian Cooking Class Cookbook Prep:20m Cook:45m Servings:4	Auntybea
	delicious authentic

Does this look good? Yeah! / Nope

Fans

debwin

jenniferby

bluewatera

minitindel

janetta

Ingredients

3 lb. chicken pieces

salt and pepper

2 tbsp. oil

1 onion

1 clove garlic

1/2 cup dry white wine

1 1/2 tbsp. vinegar

1 chicken stock cube

1/2 cup water

1 tsp. basil

1 tsp. sugar

about a 17 ounce can peeled tomatoes

3 anchovy fillets

1/4 cup milk

2 oz. black olives

1 tbsp. chopped parsley

Directions

Cut chicken into serving size pieces, sprinkle with salt and pepper. Heat oil in pan, add chicken piecfes and brown on all sides. Put the cvhicken in ovenproof dish.

Pour off most pan juices, leaving 1 tbsp. of them in pan. Add peeled and finely chopped onion and crushed garlic to pan, cook until onion is tender. Add wine and vinegar and boil until reduced by half quantity. Add crumbled stock cube and water, stir over high heat 2 minutes. Push tomatoes with their liquid through sieve, add to pan with basil and sugar, cook further 1 minute.

Pour tomato mixture over chicken pieces. Cover, cook in 350 F oven 1 hour.

Soak anchovy fillets in milk 5 minutes, drain on absorbent paper. Arrange chicken pieces on serving dish and keep warm. Pour pan juices into saucepan and bring to boil, boil 1 minute. Chop anchovy fillets finely and add to pan. Cut olives in half, remove stones. Add olilves and chopped parsley to pan and cook 1 minute. Pour sauce over chicken pieces.

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