Chicken Cacciatore Recipe

 

Chicken Cacciatore Recipe

Serves 6 to 8

Ingredients

●       60ml/ ¼ cup olive oil.

●       1 onion, diced.

●       2 green bell peppers, Julienned

●       35g/ ¼ cup plain flour

●       ½ teaspoon salt

●       ¼ teaspoon freshly ground black pepper

●       8 chicken thighs or chicken breasts

●       120ml / ½ cup dry white wine

●       2 x 400g tins of chopped tomatoes

●       2 teaspoons tomato puree

●       ¼ teaspoon white sugar, or more to taste

●       salt and ground black pepper to taste

●       120ml/ ½ cup chicken broth, or more as needed

 ●      1 tsp red chilli flakes, or more to taste

●       2 tbsp oregano

●       2 bay leaves

●       60g/ cup black olives, pitted

●       1 tablespoon fresh parsley, chopped

●       1 tablespoon basil leaves, torn

 

Directions

●       Step 1 - Heat 2 tablespoons of olive oil in a frying pan over medium heat and cook the onion, stirring often, until soft and translucent. Then add the green pepper and cook for five minutes. Transfer to a large pan.

●       Step 2 - Combine the flour, chilli flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss the chicken in the flour mixture until evenly coated.

●       Step 3 - Heat the remaining olive oil in the frying pan over medium heat, add the chicken and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer chicken to the pot.

●       Step 4 - Pour white wine into the frying pan and bring to a boil whilst stirring to combine the flavours from the pan before pouring into the pot. Add the tomatoes, tomato puree, oregano, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, for about 45 minutes until chicken is no longer pink in the centre.

●       Step 5 - Stir in the olives, parsley, and basil. Stir to heat through.

 

GARLIC MASHED POTATOES RECIPE

Ingredients

●       1 bulb of garlic

●       1 tablespoon Extra Virgin olive oil

●       900 g potatoes

●       Salt

●       80 ml/ 1/3 cup of cream

●       3 tablespoons butter

Method

1.       Roast the garlic:

2.       Preheat the oven to 400°F (200°C). Remove the outer layer of papery skin of the whole bulb of garlic leaving the bulb itself intact.

3.       Using a paring knife, slice off the tops (¼ - ½ inch) of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic cloves, salt lightly, and wrap lightly in aluminum foil.

4.       Bake at 400°F (200°C) for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the oven and allow to cool.

5.       While the garlic is roasting, peel and chop the potatoes into 1 inch chunks. Place potatoes in a medium saucepan, add ½ tsp salt, cover with cold water.

6.       Bring the pot to a boil, reduce to a simmer for about 15 minutes until tender when pierced with a fork.

7.       Combine the cream and butter in a small pan. Cook over low heat until the butter is melted and the cream is warmed through.

8.       Mash potatoes with garlic, cream, butter until they are a good consistency taking care not to over-beat them.

9.        Salt to taste.

 

Karibu!

James x