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    Pollo alla cacciatora

    Recipes by Maria Camenzuli

    A family favourite with authentic Italian flavours.

    Serves 4

    • 1 tbsp olive oil
    • 1 medium onion, thinly sliced
    • 1 tbsp sundried tomatoes, cut into thin strips
    • 1 small chilli, seeded and finely chopped
    • 1 clove garlic, finely chopped or grated
    • 1 small eggplant, peeled and chopped into 1cm cubes
    • 1 small zucchini, chopped into 1 cm cubes
    • ½ celery stick, thinly sliced
    • 1 handful of parsley, chopped
    • 1 small green capsicum, chopped into 1 cm squares
    • 4 chicken thigh cutlets, skin removed (coated in flour e lightly browned)
    • 400g tin peeled & chopped tomatoes
    • 500ml chicken stock
    • 6-8 whole black olives
    • Salt

    1. Heat olive oil in a large saucepan.
    2. Add onion, sundried tomatoes and chilli, and gently fry for 5 minutes.
    3. Add all other vegetables including garlic. Stir and fry gently for 5 minutes.
    4. Add peeled tomatoes and liquid stock.
    5. Add chicken pieces and parsley.
    6. Bring to the boil. Cover and allow to simmer for 1½ hours.
    7. Season to taste.
    8. Add olives during the last 10 minutes of cooking.
    9. Serve over steamed rice or potato mash.