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Chicken cacciatore
Chicken cacciatore

Chicken cacciatore

Preparation 20 minutes
Cooking time 1 hour
Servings 4

Ingredients

  • 1 chicken, approximately 1.6 kg (3 1/2 lb), cut into 8 pieces
  • Salt and freshly ground black pepper
  • 60 ml (4 tbsp) all-purpose flour
  • 75 ml (5 tbsp) olive oil
  • 2 medium onions, minced
  • 6 garlic cloves, finely chopped
  • 2 red peppers, cut into thin strips
  • 2.5 ml (1/2 tsp) dried thyme
  • 250 ml (1 cup) Italian red wine
  • 1 can, 796 ml (27 oz), diced tomatoes
  • 15 ml (1 tbsp) tomato paste
  • 30 ml (2 tbsp) fresh oregano, chopped
  • 15 ml (1 tbsp) sugar
  • 15 ml (1 tbsp) butter
  • 500 ml (2 cups) white button mushrooms, thinly sliced
  • 185 ml (3/4 cup) pitted black olives
  • 60 ml (1/4 cup) flat parsley, chopped
  • 1 pack 450 g (1 lb) tagliatelle

Preparation

  1. Season the chicken pieces with salt and pepper, then coat them with the flour.
  2. In a large enamelled cast-iron casserole, heat 60 ml (4 tbsp) of olive oil over medium-high heat.
  3. Brown the chicken on all sides. Set aside.
  4. In the same casserole, sweat the onions, garlic, peppers and thyme for 3 to 4 minutes.
  5. Pour in the wine and reduce by half.
  6. Add the tomatoes, tomato paste, oregano and sugar.
  7. Season with salt and pepper and mix well.
  8. Return the chicken to the casserole and stir.
  9. Cover and cook over low heat for 30 minutes.
  10. In a skillet, heat the butter and the remaining oil over medium-high heat.
  11. Once the butter foams, cook the mushrooms. Set aside.
  12. When the chicken is cooked, remove the casserole lid and stir in the mushrooms, olives and parsley.
  13. Cook, uncovered, for another 15 minutes.
  14. Meanwhile, cook the tagliatelles in salted boiling water.
  15. Serve the chicken cacciatore hot on a bed of pasta.
Availability in stores