For that warm Italian feeling…why not try this hearty Chicken Cacciatore dish, serve with mashed potatoes; it’s perfect for this time of year.
- 120g flour
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 1 medium to large chicken fillet per person
- 60ml of olive oil
- 60g black olives – optional
- 1 medium yellow onion, roughly chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cloves garlic, finely chopped
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 cans of plum tomatoes
- 80ml cup dry red wine
- 60g of fresh flat leaf parsley, roughly chopped
In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pat the chicken dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
Heat the oil in a large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook for 10 minutes. Crush the tomatoes and stir them into the vegetables. Add the olives if using. Add the wine and the remaining salt and pepper and bring to a simmer.
Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.