2tspolive oil(I used garlic infused olive oil, but regular is fine)
6chicken thigh cutlets (skin on)(or use other chicken pieces, I used 6 medium sized chicken drumsticks and 4 chicken wings, approximately 1kg in total)
10baby potatoes or 3 large potatoes (about 400g), sliced into rounds or half rounds
130gsalami (mild or spicy), sliced
1 brown onion, sliced thinly
6cloves of garlic, crushed
6brussel sprouts, quartered
1/2head of fennel, sliced thinly
1/2cupdry white wine(or, if you are like me, and there is no white in the house, use the rose from the back of the cupboard - delicious!)
400gcan of crushed tomatoes
3/4cup (200g) whole green Sicilian olives
5sprigs fresh thyme or coriander, chopped
5sprigs fresh basil, chopped
1/3cupfinely grated or shaved parmesan
extra fresh basil leaves, torn
Pre-heat oven to 220C.
Heat oil in a large over-proof pan or casserole dish over medium high heat and add chicken pieces, skin side down. Cook each side for 3 minutes or until browned. Remove from pan.
Add potato, salami, onion, garlic, brussel sprouts and fennel to the same pan; cook for about 4 minutes, stirring or until the onion is golden.
Add wine to the pan and stir to combine. Add tomatoes, stock, olives, thyme/coriander and basil sprigs, and chicken pieces. Bring to the boil.
Transfer the pan or casserole dish to the oven and bake for 20 minutes or until the chicken is cooked through.
Sprinkle cacciatore with parmesan and the extra torn basil leaves. Serve with crusty bread, if you like.
This recipe is from the fabulous Women’s Weekly Express: The Complete Collection cookbook and has been slightly modified.You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
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