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    Chicken cacciatore with a kick

    Recipes by Olivia

    Add some spice to an Italian favourite.

    Serves 4-6

    • 800g chicken thighs
    • Oil
    • 1 onion, thinly sliced
    • 1 garlic clove, crushed
    • 1 capsicum, thinly sliced
    • 3 red chillies, thinly sliced
    • 1 tsp dried thyme
    • 2 tsp dried rosemary
    • 2 dried bay leaves
    • Fresh parsley, chopped
    • 1/2 cup dry white wine
    • 1/2 cup good quality passata (homemade if possible!)
    • 1 can plum tomatoes

    1. Season chicken thighs well with salt and pepper.
    2. Heat up the oil in a deep sauce pan, then add the chicken and brown all over.
    3. In the same pan, stir in the onion, garlic, capsicum, chilli and all the herbs.
    4. Cook for 5 minutes on a medium heat, then increase the heat, add the wine and allow to evapourate and reduce by half.
    5. Add the passata and plum tomatoes (gently crushing them with a spoon).
    6. Reduce the heat, cover and cook on a gentle hob for about an hour until the chicken is tender.
    7. Serve hot with a side of mashed potato.