The recipe
Chicken Cacciatora
Difficult
4
1 hr–1 hr 30 mins
- Preparation time
- 20 minutes
- Cooking time
- 50 minutes
Ingredients
- 3 tbsp Filippo Berio Olive Oil
- 8 pieces of chicken (1.5kg), skin on
- 12 shallots peeled
- 2 garlic cloves, peeled and finely chopped
- 120ml white wine
- 2 x 400g cans chopped tomatoes
- 1 bay leaf
- 4 sprigs of fresh thyme
- 2 tbsp Filippo Berio Tomato & Ricotta Pesto
- 250g small brown cap mushrooms
Cooked With
Pesto
Combines the sweetness of tomatoes with the smoothness of ricotta cheese in an ideal accompaniment for cooked pasta, fresh vegetables and baked potatoes.
Method
Heat 2 tbsp of the Filippo Berio Olive Oil in a large casserole dish and season the chicken joints to taste.
Add the chicken pieces in batches and cook on both sides until brown over a medium heat. If the pan gets too dry, add a little more olive oil. Set aside.
Heat the remaining tablespoon of oil, add the shallots and garlic and gently cook for a further 5 minutes until the shallots are translucent. Add the white wine and simmer for 2 minutes until most of the wine has evaporated.
Return the chicken to the pan, add the tinned tomatoes, herbs and stir in the Filippo Berio Tomato & Ricotta Pesto. Bring to the boil and simmer for 20 minutes.
Add the mushrooms and cook for a further 10 minutes or until the chicken pieces are cooked through.Season to taste and serve with tagliatelle.
