Chicken Cacciatore (kind of)

Chicken Cacciatore (kind of)
 
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This recipe was uploaded
by danthemackem

 
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Ingredients

Ingredients
Method
 
  • 150g salami, chopped
  • 6 chicken thighs (on the bone, with skin)
  • 2 red onions, cut into wedges
  • 350g new potatoes, halved lengthways
  • 2 garlic cloves, chopped
  • Oregano (dried is fine)
  • 400g tin of chopped tomatoes
  • 100ml chicken stock, hot
  • Pinch of chilli flakes (optional)
  • Small handful of fresh basil leaves, torn
  • Generous handful of black olives
Preheat the oven to 180°C. Heat a large frying pan over a medium heat and add the chopped chorizo and fry until it starts to crisp and has released it's oils. Remove it from the pan with a slotted spoon and set aside. Season the chicken thighs with salt and pepper and sauté until golden brown. Remove the chicken and place the pieces in a roasting dish, scatter over the chorizo and set aside.

Add the onion wedges and potatoes to the frying pan and fry for 5-6 minutes until the onions are beginning to soften and the potatoes have taken on some colour. Add the garlic and oregano and fry for a minute or two before tipping the mixture over the chicken.

Mix the tomatoes, stock and chilli flakes in the pan, season well and warm through. Add the torn basil leaves and pour around the chicken thighs and vegetables. Cover the dish with foil and bake for half an hour. Remove the foil, scatter over the black olives and bake for another 15 minutes or until the chicken is cooked through.

Serve with crusty bread to mop up the sauce.

Chicken Cacciatore (kind of)

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This recipe was uploaded by danthemackem

 
 

Method


Preheat the oven to 180°C. Heat a large frying pan over a medium heat and add the chopped chorizo and fry until it starts to crisp and has released it's oils. Remove it from the pan with a slotted spoon and set aside. Season the chicken thighs with salt and pepper and sauté until golden brown. Remove the chicken and place the pieces in a roasting dish, scatter over the chorizo and set aside.

Add the onion wedges and potatoes to the frying pan and fry for 5-6 minutes until the onions are beginning to soften and the potatoes have taken on some colour. Add the garlic and oregano and fry for a minute or two before tipping the mixture over the chicken.

Mix the tomatoes, stock and chilli flakes in the pan, season well and warm through. Add the torn basil leaves and pour around the chicken thighs and vegetables. Cover the dish with foil and bake for half an hour. Remove the foil, scatter over the black olives and bake for another 15 minutes or until the chicken is cooked through.

Serve with crusty bread to mop up the sauce.
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