Chicken Cacciatore
This recipe is big enough but also fast enough to do a quick bulk cook up on a weekday night.
Servings
Prep Time
10
people
10
mintues
Cook Time
20
minutes
Servings
Prep Time
10
people
10
mintues
Cook Time
20
minutes
Ingredients
1.5
kg
chicken thighs
800
grams
canned diced tomato
140
grams
tomato paste
220
grams
pitted Kalamata olives
200
grams
diced tomatoes
3
cloves
garlic
1
large
Onion
3
cubes
stock
optional
1
bunch
fresh basil
butter
for cooking
Instructions
Sautee garlic in butter in a fry pan.
In a separate pot, add 50g butter and the diced onion. Sautee until the onion is translucent.
In the fry pan, brown the chicken pieces in the butter and garlic and when done, transfer to the pot.
Once all the chicken is browned, tip the garlic and butter used for cooking to the pot.
Add the diced tomatoes, tomato puree, celery, stock cubes and olives to the pot. Allow to simmer for 20 minutes.
Once the chicken is tender, add fresh basil and season with salt and pepper.
Recipe Notes
Serve with buttery potato and broccoli mash or cauliflower mash.