McGivern family recipes
Chicken cacciatore
6 servings
servings15 minutes
active time1 hour 10 minutes
total timeIngredients
3 tbsp olive oil
6-8 chicken thighs, trimmed of excess fat
1 large onion, chopped
2 celery sticks, chopped
2 carrots, peeled, chopped
150g sliced pancetta, chopped
3 garlic cloves, crushed
125g button mushrooms, sliced
100ml dry white wine
2 x tins chopped Tomatoes 400g
2.00 gm brown sugar
20.00 ml balsamic vinegar
20.00 ml chopped fresh rosemary
1 bay leaf
150ml Chicken stock
1 cup pitted Kalamata olives
Chopped flat-leaf parsley, to garnish
Directions
Step 1
Heat the oil in slow cooker on brown/sear. Add the chicken and cook until browned all over. Transfer to a plate and set aside. Add the onion, celery, carrot and pancetta to the pan and cook over low heat for 5 minutes until the onion softens. Add the garlic and mushrooms and cook for a further minute.
Step 2
Return chicken pieces to the pan, add the wine and allow to simmer 1-2 minutes.
Step 3
Add the tomatoes, sugar, vinegar, rosemary, bay leaf and stock. Cook on low for 8 hours. Add the olives and cook for a further 10 minutes.
Step 4
Transfer chicken to a platter, then reduce the sauce over high heat for 5-6 minutes. After cooking the sauce for 5-6 minutes, pour the sauce over the chicken on the platter. Serve garnished with the parsley.
Nutrition
Serving Size
-
Calories
166.52
Total Fat
49.4 g
Saturated Fat
11.8 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
220.4 mg
Sodium
889.9 mg
Total Carbohydrate
11.4 g
Dietary Fiber
-
Total Sugars
5.8 g
Protein
44.6 g
6 servings
servings15 minutes
active time1 hour 10 minutes
total time