serves
2
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Chicken cacciatore is essentially an Italian hunter's stew, and normally it would be cooked low and slow. But, when you are stuck for time, low and slow doesn't really work. So we're going quick and fast and we're still going to deliver on flavour.
Ingredients
- 1½ tbsp (30 ml) olive oil
- 2 chicken breasts, butterflied
- 1 small onion, finely sliced
- 1 red capsicum (pepper), sliced
- 150 g baby potatoes, sliced in quarters
- 2 garlic cloves, finely chopped
- 3 tsp rosemary, finely chopped
- 3 tsp thyme, finely chopped
- 150 ml white wine
- 350 ml pasatta
- 75 g mixed olives, stoned
- A small handful fresh basil
- crusty bread, to serve
Instructions
- Place a large casserole over a medium high heat. Add oil. Season the chicken pieces all over before browning in the casserole on all sides.
- Add the onion, capsicum and potato and fry for 4 minutes until the onions are just tender. Add in the garlic, rosemary and thyme and fry for a further minute until the herbs become aromatic.
- Pour in the white wine and bring to a steady simmer, cooking for 3 minutes. Add the passata and olives and bring to a steady simmer over a high heat. Cook for 8 minutes or so until the sauce has thickened.
- Serve in deep bowls with crusty bread and basil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chicken cacciatore is essentially an Italian hunter's stew, and normally it would be cooked low and slow. But, when you are stuck for time, low and slow doesn't really work. So we're going quick and fast and we're still going to deliver on flavour.
