Chicken Cacciatore Recipe



Ingredients

    * One whole chicken of about 2-1/2 lb./1.2k. Skinned and chopped into 10 pieces.
    * 1 cup/220g. of canned tomatoes - drained and whizzed in a food processor.
    * 1 Onion coarsely chopped.
    * 1 Red bell pepper coarsely chopped.
    * 3 Plump cloves of garlic - bashed and chopped.
    * 2 heaped teaspoons of capers - drained.
    * A handfull of black olives.
    * A handful of fresh herbs - we use thyme, rosemary and oregano.
    * Three or four bay leaves and a good sized dried chilli.
    * A good glass of dry white wine.
    * The same of chicken stock - or use a cube and water.
    * Good Olive oil for frying.
    * Salt and freshly ground black pepper.


Method

   1. Season the chicken pieces with salt and black pepper and leave to rest for ten minutes.
   2. In a large non stick fry pan , brown the chicken on all sides in some olive oil - then move them into an earthenware cazuela. 
   3. Now - in the same pan fry off the onions and red pepper, until nicely caramelized. 
   4. Then - reduce the heat and add the garlic - cook for a further 2 minutes. Add the herbs, bay, stock, wine, capers and olives and bring to the boil. Season.
   5. Pour this mixture over the chicken in the earthenware cazuela and cover tightly with kitchen foil.
   6. Cook in a preheated oven at 180ºc/350ºf. for one hour.
   7. OK - bring it out of the oven and let it rest for ten minutes, remove the foil and serve.



https://www.cutting-edge-mediterranean-recipes.com/chicken-cacciatore-recipe.html