Chicken cacciatore

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 10 minutes

食材

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

步驟

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.

營養

• 卡路里: 166.52
• 總脂肪: 49.4 g
• 飽和脂肪: 11.8 g
• 膽固醇: 220.4 mg
• 鈉: 889.9 mg
• 總碳水化合物: 11.4 g
• 總糖: 5.8 g
• 蛋白質: 44.6 g