Chicken cacciatore

Chicken cacciatore

Ingredients (4 servings)

1 tablespoon olive oil

4 chicken thigh cutlets, skin removed, trimmed

4 chicken legs

1 medium brown onion, finely chopped

1 garlic clove, crushed

2 tablespoons tomato paste

1/2 cup Chicken stock

400g can diced tomatoes

1 teaspoon caster sugar

1/2 cup pitted black olives, halved

1/3 cup finely chopped fresh flat-leaf parsley leaves

steamed green beans, to serve


Heat oil in a large, deep, frying pan over medium-high heat. Cook chicken, in batches, for 5 to 7 minutes or until browned. Transfer to a plate.

Add onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add tomato paste. Cook, stirring, for 1 minute. Add stock. Cook for 2 to 3 minutes or until liquid has reduced by half.

Add tomato, sugar and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 35 to 40 minutes or until chicken is cooked through.

Add olives and parsley. Season with salt and pepper. Cook, stirring, for 2 minutes or until heated through. Serve with beans.

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