This deliciously aromatic and succulent Chicken Cacciatore dish must be one of the best that have come out of Italy. The chicken simply falls off the bone and the Italian herbs help to elevate the tomato-based sauce to a higher level.
It can either be served on its own, or with crusty bread, to help mop up the delightful sauce.
Ingredients (Serves 2)
- 6 – 7 chicken drumsticks
- a good shake of Italian herbs
- 1 onion, chopped
- 4 cloves of garlic, finely chopped
- 8 Portobello mushrooms, quartered
- 425 g tin of chopped tomatoes
- 24 black olives, stones removed
- 200 g tomato purée
- 200 ml white wine
- 100 ml chicken stock
- Add a good glug of olive oil to a large pan and then add the chicken
- Spritz the tops of the drumsticks with oil and sprinkle a good shake of Italian herbs over them. When the undersides of the chicken have browned, turn them over, spritz them again and apply more herbs. Fry the chicken drumsticks until they have browned all over, then lay them to one side.
- Deglaze the pan, if necessary, with some white wine and a spatula. Add another glug of oil and fry the onions for 5 minutes, stirring occasionally. Add the garlic and mushrooms and fry for a further 3 – 5 minutes, until the mix has browned slightly.
- Stir in the tomatoes, olives, tomato purée, white wine and chicken stock. Add the chicken drumsticks, cover the pan and simmer for 35 minutes, until the chicken is very tender.
If you like this Chicken Cacciatore dish, why not try my Roast Chicken with Honey Drizzled Vegetables recipe?