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Chicken Cacciatora

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Ingredients

4 rashers smoked streaky bacon, chopped
4 skinless chicken portions (about 800 g/1 lb)
2 cloves garlic, chopped
1 tablespoon balsamic vinegar
400 g can chopped tomatoes
150 ml (5 fl oz/ ⅔ cup) passata
150 ml (5 fl oz/ ⅓ cup) chicken stock
2 medium onions, roughly chopped
Sprig of rosemary
1 bay leaf
Salt and freshly ground black pepper
225 g (8 oz) mushrooms, thickly sliced
Chopped fresh parsley, to garnish

Details

Serves: 4


Method

Heat a non-stick frying pan, add bacon and fry until golden. Remove to a deep saucepan or flameproof casserole with a slotted spoon. In the fat remaining in the pan, fry the chicken pieces until well browned, then add to the bacon. Add garlic to frying pan and cook until golden. Deglaze the pan with the vinegar, scraping any sediment from base of pan. Pour in tomatoes, passata and stock and bring to boil. Stir in the onions, rosemary and bay leaf and season to taste. Pour mixture over chicken and bring to the boil. Turn down heat, cover and simmer for 30 minutes. Stir in mushrooms, cover and simmer for 15 minutes. Uncover and simmer for a final 15 minutes to allow the sauce to evaporate and thicken. Garnish with plenty of chopped parsley and serve with ribbon pasta.

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