Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 230 g bone-in, skin-on chicken thigh and drumstick; 1 tbsp extra virgin olive oil; 0.5 onion; 30 g celery; 1 clove garlic; 1 sprig rosemary; 1 bay leaf; 60 ml dry white wine; 150 g tinned plum tomatoes; 25 g black olives; salt; black pepper; 1 tbsp flat-leaf parsley; 1 slice crusty bread

Hunter's-style chicken: bone-in pieces browned in olive oil, then simmered slowly with white wine, tomatoes, garlic, rosemary and black olives until the meat slips from the bone and the sauce turns glossy. A rustic one-pan dish from central Italy, best mopped up with bread.

Lunch & dinner 25g+ protein

65 min15 prep · 50 cookEasy564 kcalper serving

Method

Pat 230 g of bone-in chicken thigh and drumstick thoroughly dry with kitchen paper and season all over with salt and plenty of black pepper. Dry skin is what gives you a proper crust.
Warm 1 tbsp of extra virgin olive oil in a heavy, lidded sauté pan or small casserole over medium-high heat. Lay the chicken in skin-side down and brown undisturbed for 5 minutes until deep golden, then turn and colour the other side for 3 minutes. Lift onto a plate.
Lower the heat to medium. Add 0.5 finely chopped small onion and 30 g of finely diced celery to the fat left in the pan and cook 6 minutes, stirring and scraping up the brown residue, until soft and translucent but not coloured. Stir in 1 clove of sliced garlic, 1 sprig of rosemary and 1 bay leaf and fry 1 minute until fragrant.