Recipe Quick chicken cacciatore : Practical and Delicious

Recipe Quick chicken cacciatore : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Quick chicken cacciatore. You are currently reading Recipe Quick chicken cacciatore : Practical and Delicious. This recipe is the creation of the chef Warren Mendes. Recipe Quick chicken cacciatore requires 05m, cook 25m and serve 4. Caution: allergy Contains sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Traditional chicken cacciatore is a fast, flavoursome dinner idea.

Ingredients:

11 Ingredients

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  1 tbsp olive oil
  
  
  


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  4 Lilydale Free Range Chicken Thighs
  
  
  


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  1 onion, chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  2 tsp chopped rosemary leaves
  
  
  


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  1 red capsicum, cut into strips
  
  
  


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  1 cup (120g) pitted green olives
  
  
  


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  1 cup (250ml) red wine
  
  
  


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  400g can chopped tomatoes
  
  
  


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  1 tbsp chopped flat-leaf parsley leaves
  
  
  


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  1 cup (170g) instant polenta, cooked to packet instructions (optional)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Heat oil in a large, deep frypan over medium heat. Pat the chicken dry with paper towel, then season and place, skin-side down, in the pan. Cook for 4 minutes or until skin is golden, then turn and cook for a further 1 minute or until browned. Transfer to a plate.
  
  
  


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  Step 2
  
  
  
  
  Return the pan to medium heat with the onion and cook, stirring, for 2 minutes or until softened. Add the garlic and rosemary, then cook for a further 1 minute or until fragrant. Add the capsicum, olives and red wine, then cook for 3-4 minutes until the liquid is reduced by half. Add tomato, then return the chicken, skin-side up, to the pan. Bring to a simmer and cook for 12 minutes or until chicken is cooked through.
  
  
  


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  Step 3
  
  
  
  
  Garnish with parsley and serve with polenta, if desired.
  
  
  

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