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Chicken cacciatore

Italy's hunter-style chicken is made the nation over in nearly as many variations as there are cooks. It usually includes wine - often white, sometimes red - and sometimes tomatoes. If your chicken has a good amount of fat on it you won't need to add any oil to the pan when you brown it before braising.

You'll need

1 chicken (about 1.8kg), jointed 1 onion, coarsely chopped 8 garlic cloves, thinly sliced 350 ml dry white wine 2 fresh bay leaves 2 tbsp coarsely chopped oregano 250 gm (about 1 punnet) grape tomatoes 400 gm canned whole tomatoes 1 cup black olives


  • 01
  • Heat a large non-stick frying pan over medium-high heat, add chicken pieces and fry, turning occasionally, until golden (6-9 minutes). Transfer to a plate and set aside.
  • 02
  • Add onion to pan and sauté until tender (5-7 minutes), then add garlic and cook until just tender (1-2 minutes). Add wine, bring to the boil, then return chicken to pan with remaining ingredients and simmer over medium-low heat until chicken is cooked through (1 hour).
  • 03
  • Serve cacciatore hot with crusty bread and a crisp green salad.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Pale, dry rosato.

Featured in

Mar 2014

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