Clodagh McKenna’s one pot family feast
Clodagh's serving up the ultimate easy throw-together one pot meal. Her authentic cacciatore sees tender chicken fall apart in the most delicious sauce full of incredible flavours. This fuss-free dinner is the perfect midweek dish which can be on the table in less than 30 minutes, and leaves hardly any washing up.
Clodagh's chicken cacciatore
Ingredients
Serves: 4
2 tbsp olive oil
8 boneless chicken thighs
1 onion, peeled and finely chopped
2 garlic cloves, crushed
250ml red wine (Chianti is good)
1 tsp dried chilli flakes
100ml good quality chicken stock
Handful of pitted black olives
2 x 400g tins plum tomatoes
1 bay leaf
4 sprigs of thyme
2 sprigs of rosemary
1 x 400g tin cannellini beans, drained and rinsed
Sea salt and freshly ground black pepper
Method
1. Heat the olive oil in a large oven-proof casserole dish over a high heat.
2. Season the chicken thighs all over and add to the hot pan. Fry the chicken for 3-4 minutes, turning half way through until they are browned on all sides. Remove to a plate.
3. Lower the heat to medium and add the onion and garlic, then fry for 3-4 minutes until golden and soft.
4. Pour in the wine and let it bubble for 1-2 minutes. Return the chicken to the pan then add the dried chilli flakes, chicken stock, olives and plum tomatoes. Add the bay leaf, thyme and rosemary and season well, then cover with a lid and simmer for 15-20 minutes, or 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 before serving.