Chicken cacciatore

4 servings Prep: 20 mins, Cooking: 45 mins
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Traditional Italian cooking with tomatoes and olives.

By Food24 June 24 2014
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Ingredients (14)

1 onion — thinly sliced
2 garlic — cloves, crushed
2 celery stalks — finely sliced
2 carrots — peeled and finely chopped
2 bay leaves
2 fresh thyme — sprigs
8 chicken — skinned pieces
lemon — zest only
1 cup wine — dry white
1 cup tomato purée
1 cup stock — chicken
250 g olives — black, pitted
10 g fresh parsley — chopped
risoni pasta — to serve
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Method:

Heat a little olive oil in a heavy based pot and sauté onions, garlic, celery and carrots for a few minutes or until golden brown.

Add bay leaves, thyme, lemon peel and chicken and brown well.

Pour in wine, tomato puree and chicken stock and allow to simmer, covered, for about 30 minutes or until chicken is cooked and is tender.

Stir in olives and chopped fresh parsley and serve with Rissoni.

Recipe reprinted with permission of Source Food.



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