Clodagh McKenna's chicken cacciatore
Clodagh is back in the kitchen with a delicious slice of Italy. She’s serving up a Friday night taste of Italia, as she whips up a classic of chicken cacciatore. Bellissimo!
Chicken cacciatore
Serves: 4
Ingredients
2 tbsp olive oil 8 boneless chicken thighs1 onion, peeled and finely chopped2 garlic cloves, crushed250ml red wine (e.g. Chianti)1 tsp dried chilli flakes 100ml good quality chicken stockHandful of pitted black olives2x 400g tins plum tomatoes1 bay leaf 4 sprigs of thyme 2 sprigs of rosemary 1x 400g tin cannellini beans, drained and rinsedSea salt and freshly ground black pepper
Method
1. Heat the olive oil a large oven-proof casserole dish over a high heat. Season the chicken thighs all over and place them in the hot pan. Fry the chicken for 3-4 minutes, turning half way through until they are browned on all sides. Place on a plate and set to one side.
2. Lower the heat to medium and add the onion, and garlic and fry for 3-4 minutes until golden and soft.
3. Pour in the red wine and let it bubble for 1-2 minutes.
4. Return the chicken to the pan and add the dried chilli flakes, chicken stock, olives and plum tomatoes. Add the bay leaf, thyme and rosemary and season well, then cover and simmer for 15-20 minutes until the chicken is cooked and the sauce has nicely reduced.
5. Stir through the cannellini beans and season with sea salt and freshly ground black pepper.
6. Serve.