Chicken Cacciatore

This is one of the doable weeknight dishes that can be simply achieved within an hour. Cold weather’s approaching and time for casseroles. Bring out the French oven for a hearty, moreish treat with a pair of Uggs.

What you need:
1 kg Chicken (I used 2 chicken marylands, 5 drumsticks), you can use any parts of chicken of your preference
1 cup Dry White Wine
200g canned chopped tomato
300g tomato passata (or puree)
2 Brown onion (chopped)
2 Carrot (chopped)
1/2 Cup Kalamata olives (pitted)
200g Button mushroom (sliced)
Some fresh basil leaves (to serve)
2 Tbsp Plain flour
2 Tbsp Olive oil
pinch of black pepper and salt to taste
Method:
1. Dust the chicken with flour, heat the oil in a deep pot. Brown the chicken and set them aside.
2. Use the pot with the remaining oil. Brown the onion & carrot together. Add chopped tomato and passata, saute and put the chicken back in. Pour the wine over, ensure the liquid covers the content. (if liquid is not enough, add a bit of water or chicken stock or more wine ;p). Lid on, stew the chicken for 40 min or until real tender. Add black pepper & salt to taste.
3. Finally put in the mushroom, olives and cook for a further 8~10 min. (*I added a bit of anchovies, simply because I lam a fan. You can also add capers to your liking)
Add basil to serve.
Served with your favourite fettuccine. I served mine with buckwheat soba noodle.
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