Dig into this classic for a taste of rustic comfort food at its best – it’s like giving your stomach a little cuddle.
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Ingredients
Method
Preheat oven to 200°C.
Heat oil in a large wide heavy-based saucepan over a medium heat. Cook chicken, in batches, for 2 minutes on each side or until golden. Remove from pan and set aside. Add onion, garlic, sage, chilli and mushroom to pan. Cook for 5 minutes or until onion is soft. Add tomato paste and cook for 1 minute. Add wine, tomatoes and stock. Bring to the boil then add chicken.
Cover pan and bake for 35-40 minutes or until chicken is cooked through and sauce has thickened slightly. Season and serve with mashed potato.
With a twist: Cacciatore potato pies
With a twist: Cacciatore potato pies
1. Preheat oven to 180°C. Follow steps 2-3 for Chicken Cacciatore recipe (above), omitting mashed potato.
2. Lightly grease 6 ovenproof ramekins and an oven tray with cooking oil spray. Thinly slice 6 small, peeled desiree potatoes. Arrange slices, overlapping, on prepared tray, into 6 circles about the same size as top of the ramekins. Brush with melted butter and season with salt and pepper. Bake for 20 minutes or until potatoes turn golden around the edges.
3. Meanwhile, shred chicken from bones. Put a little of the chicken and sauce mixture into each of the prepared ramekins. Top with potato rounds. Bake for 20 minutes or until potatoes are golden, and filling is hot.
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