Chicken Cacciatore

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Ingredients: 
  • 4 chicken marylands (1.4kg)
  • Plain flour
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 4 slices pancetta (60g), chopped coarsely
  • 1 large brown onion (200g), chopped finely
  • 1 medium (200g) yellow capsicum, chopped coarsely
  • 3 medium tomatoes (450g), peeled, chopped coarsely
  • ½ cup (125ml) dry white wine
  • ½ cup (125ml) tomato puree
  • 2 teaspoons finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 1 bay leaf
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Preparation: 

Preparation time 20 minutes, cooking time 55 minutes.

1. Cut chicken through joint into two pieces. Toss chicken in flour, shake away excess flour.

2. Heat oil in large saucepan, cook chicken in batches, until browned all over. Drain on absorbent paper.

3. Drain all but 1 tablespoon of the juices from pan, cook garlic, pancetta, onion and capsicum, stirring until onion is soft. Add tomato, wine and puree, simmer uncovered 2 minutes.

4. Return chicken to pan. add herbs and bay leaf, simmer covered about 30 minutes or until chicken is tender. Discard bay leaf before serving.

Serves 4, per serving 39.5g fat, 2636kj

* recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze.