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Chicken Cacciatore

Method

1. Cut chicken into serving size pieces, sprinkle with salt and pepper. Heat oil in pan, add chicken pieces and brown on all sides. Put the chicken in ovenproof dish.
2. Pour off most pan juices, leaving 1 tbsp. of them in pan. Add peeled and finely chopped onion and crushed garlic to pan, cook until onion is tender. Add wine and vinegar and boil until reduced by half quantity. Add stock, stir over high heat 2 minutes. Liquidize the tomatoes, add to pan with basil and sugar, cook further 1 minute.
3. Pour tomato mixture over chicken pieces. Cover, cook in moderate  oven for 1 hour.
4. Soak anchovy fillets in milk 5 minutes, drain on absorbent paper. Arrange chicken pieces on serving dish and keep warm. Pour pan juices into saucepan and bring to boil, boil 1 minute. Chop anchovy fillets finely and add to pan. Cut olives in half, remove stones. Add olives and chopped parsley to pan and cook 1 minute. Pour sauce over chicken pieces.
   

 

Ingredients

• 1.5kg chicken pieces
• 2 tbsp oil
• 1 med onion
• 1 clove garlic, crushed
• 1/2 cup dry white wine
• 1 1/2 tbsp vinegar
• 1/2 cup (125ml) homemade chicken stock
• 1 tsp basil chopped
• 1 tsp sugar
• tin tomatoes
• 3 anchovy fillets,chopped finely
• 1/4 cup (60ml) milk
• 60g seeded black olives halved
• 1 tbsp chopped parsley
• salt & pepper
  

 

 

 

 

Anchovies