Super easy chicken cacciatore
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This meal is great for those busy days where you crave that little extra but haven’t got the time. Using chicken thigh fillets short cuts the lengthy cooking time of regular chicken pieces and you still get the flavours. Enjoy this on a bed of rice or served with bread to soak up the rich sauce.
Ingredients
- 8 thigh fillets – halved
- 1/3 cup plain flour – to dust
- 6 tablespoons olive oil
- 1 onion – peeled, rinsed, diced
- 1 garlic clove – peeled, rinsed, crushed
- 1 red capsicum – washed, deseeded, diced
- 1/2 cup white wine
- 3 cups bottled tomato puree
- 5 basil leaves – washed
- 30 kalamata olives – pitted, sliced
- 1/2 cup parsley – washed, sliced finely
Directions
- Dust halved chicken thigh fillets lightly with flour.
- Prepare vegetables.
- Add olive oil in a large frying pan on medium heat.
- Add thigh fillets browning on each side for approximately 3 minutes each side. Set aside covered.
- Add onion, garlic and capsicum into the pan for 3 minutes stir occasionally.
- Add wine for a further 2 minutes.
- Add tomato puree and basil leaves, bring to the boil on high heat. Then simmer on low heat for 25 minutes covered. Checking occasionally, ensure sauce is not sticking to pan, if too thick add a 1/4 cup of water.
- Add chicken thigh fillets, kalamata olives and parsley mixing sauce to cover. Cook for a further 5 minutes covered. Serve.
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