Chicken cacciatore

Browning the chicken first seals in the juices. Dont be afraid if the bottom of your dish browns as this will add to the flavour of the sauce.

Recipe «Chicken cacciatore» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 800g chicken thigh cutlets, trimmed, 200g button mushrooms, quartered, 1 medium brown onion, chopped, 2 garlic cloves, crushed , 1/3 cup dry white wine, 400g can diced tomatoes, 1 tbsp balsamic vinegar , 1/3 cup pitted kalamata olives, 2 tbsp chopped fresh basil leaves, Chopped basil and cooked fettuccine pasta, to serve.

Ingredients:

• 2 tbsp olive oil 
• 800g chicken thigh cutlets, trimmed 
• 200g button mushrooms, quartered 
• 1 medium brown onion, chopped 
• 2 garlic cloves, crushed 
• 1/3 cup dry white wine 
• 400g can diced tomatoes 
• 1 tbsp balsamic vinegar 
• 1/3 cup pitted kalamata olives 
• 2 tbsp chopped fresh basil leaves 
• Chopped basil and cooked fettuccine pasta, to serve 

Instructions

1. Season chicken with salt and pepper. Heat half the oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side, or until browned. Transfer to a plate.
2. Heat remaining oil in dish. Add mushrooms, onion and garlic. Cook, stirring, for 5 minutes until vegetables have softened. Return chicken to dish with wine. Bring to the boil. Boil for 1 minute or until wine has almost evaporated. Add tomatoes and vinegar. Reduce heat to medium-low. Simmer, covered, for 25 minutes.
3. Stir in olives and basil. Season with salt and pepper. Serve with fettuccine and chopped basil.