Corey’s Chicken Cacciatore

One-pot dishes are great for this time of year, when there’s lots going on and no time to spend in the kitchen. Corey’s Chicken Cacciatore is a delicately spiced dish, a perfect summer casserole.

Serves two

500g chicken, diced
1/2 cup seasoned flour
1/4 cup olive oil
1/2 clove garlic, finely chopped
6 shallots, peeled
1 green capsicum, chopped
1 bay leaf
1 cup tinned tomatoes, drained
1/2 pimento, chopped
1/2 cup red wine
1/2 cup sliced mushrooms
Pinch oregano
Pinch thyme
Salt and pepper to taste

Dust chicken pieces with seasoned flour, then in a hot frying pan, brown chicken on all sides.
Add garlic, shallots and capsicum and brown, then add all remaining ingredients, except mushrooms, and transfer to a covered casserole dish.
Cook in a moderate oven for 45 minutes, add mushrooms and cook for a further 25 minutes until tender.

Serve with cous cous and a chilled glass of Pinot Noir for a perfect summer dish.

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