A PlusRecipes

Preparation Time 15 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

8 chicken thigh fillets
plain flour, for dusting
salt and cracked black pepper
2 tablespoons olive oil
1 onion, sliced
2 cloves garlic, chopped
2/3 cup (160ml) chicken stock
1/2 cup (125ml) white wine
400g can chopped tomatoes
1/2 cup kalamata olives
2 tablespoons oregano leaves
steamed vegetables, to serve

Method

Dust chicken fillets in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2-3 minutes on each side. Remove and set aside.

Reduce heat to medium. Add onion and cook for 4 minutes until softened. Add garlic and cook for 30 seconds. Pour in stock, wine and tomatoes, and simmer for 20 minutes. Stir through olives and oregano, and cook for 2-3 minutes. Serve with steamed vegetables.

Notes

Chicken cacciatore literally means ‘hunter’s style chicken’. This stew originates in central Italy and dates to the 15th Century when only the affluent could afford poultry and the sport of hunting.

Source
Taste.com.au – July 2007, Page 4
Recipe by Kate Murdoch