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One-pot chicken cacciatore

This easy, tasty take on an Italian classic will lure the whole family to the table, every time. - by Fast Ed
  • 23 Jul 2019
Prep: 10 Minutes - Cook: 45 Minutes - Serves 4-6
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Ingredients

1.8kg whole chicken, cut into 8 pieces

Sea-salt flakes and freshly ground black pepper, to serve

2 Tbsp extra virgin olive oil

200g Calabrese salami, thinly sliced

2 red onions, thickly sliced

1 bulb fennel, thickly sliced

12 cloves garlic, thinly sliced

4 sprigs rosemary, leaves picked

4 medium green zucchini, diced

525g jar tomato and spicy capsicum pasta sauce

Crusty bread and green salad, to serve

Method

  1. Preheat oven to 180 degrees C fan-forced (200 degrees conventional). Season chicken pieces generously. Pour 1 Tbsp of the olive oil into a large ovenproof frying pan over medium heat. Sear chicken pieces until very well-browned. Remove from pan and set aside.

  2. Add salami to pan and fry for 2-3 minutes until crispy, then remove from pan and set aside. Put remaining olive oil, onion, fennel, garlic and rosemary in the same pan and cook for 5 minutes, or until softened. Mix in zucchini and pasta sauce. Return salami to pan.

  3. Arrange chicken pieces back in pan and cover with sauce. Bake, covered with a lid, for 35-40 minutes, until chicken is firm to touch. Serve with crusty bread and salad.

    COOK'S TIP:

    Use a pair of sharp kitchen scissors or poultry shears to cut chicken into eight pieces - wings, drumsticks, thighs and breasts. Or, you can ask your butcher to do this for you. 

Chicken cacciatore
  • Food
  • Chicken Recipes
  • Lunch Recipes
  • Dinner Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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