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Chicken cacciatore

Recipe from: 24 June 2014

Ingredients 15
Servings 4
Time 00:20


  • 30
    olive oil
  • 1
    onion - finely sliced
  • 2
    cloves of garlic - crushed
  • 2
    sticks celery - finely sliced
  • 2
    carrots - peeled and finely chopped
  • 2
    bay leaves
  • 2
    sprigs thyme
  • 8
    skinless chicken pieces
  • zest of 1 lemon
  • 1
    dry white wine
  • 1
    tomato puree
  • 1
    chicken stock
  • 250
    pitted black olives
  • 10
    fresh parsley - chopped
  • Rissoni (pasta rice) to serve


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.

Read more on: italian  |  stew  |  chicken  |  recipes

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