Chicken cacciatore

AT A GLANCE

  • Serves 4 - 6 people

  • 45 gm (¼ cup) duck fat, ghee or coconut oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 chicken (1.8kg), jointed into 8 pieces
  • 150 ml dry white wine
  • 600 gm canned whole peeled tomatoes
  • 80 gm (½ cup) pitted black olives, such as Kalamata
  • 1 fresh bay leaf
  • 1 tsp finely chopped rosemary
  • ¼ cup coarsely chopped flat-leaf parsley
  • 175 ml chicken stock
  • 1½ tbsp apple cider vinegar
  •  
  • Sautéed zucchini
  • 2 zucchini, thinly sliced lengthways on a mandolin
  • 1 tbsp duck fat, ghee or coconut oil
  • 1 garlic clove, crushed
01   Preheat oven to 160C. Heat fat in a large casserole or large, deep frying pan over medium heat, add onion and sauté, stirring occasionally, until translucent (7-9 minutes). Add garlic and stir for 30 seconds, then transfer to a bowl. Return pan to heat, add chicken and cook over medium-high heat until golden, turning once (3 minutes each side). Deglaze with wine (3-4 minutes), then add tomatoes, olives, bay leaf, rosemary and parsley and season to taste. Cover and braise in oven, adding stock as pan juices evaporate and turning the chicken occasionally until cooked (1 hour), then stir in apple cider and keep warm.
02   Meanwhile, for sautéed zucchini, heat fat in a large frying pan or wok over medium-high heat, add zucchini and garlic and sauté until just tender (1-2 minutes). Season to taste and serve with chicken.

Topics:

MAIN, OLIVES, ROSEMARY, TOMATOES, ITALIAN, CHICKEN, PARSLEY, CHEFS' RECIPES, WHITE WINE, AUTUMN, ZUCCHINI

Recipe:

PETE EVANS

Photography:

MARK ROPER

Styling:

DEBORAH KALOPER

FEATURED IN

Mar 2015

Mar 2015

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