Chicken cacciatore

The humble jar of traditional Italian-style tomato sauce can go a lot further than a bowl of pasta - see how in this recipe.

Preparation Time

10 minutes

Cooking Time

35 minutes

Ingredients (serves 4)

• 2 tbs extra virgin olive oil
• 8 (about 1.4kg) chicken thigh cutlets
• 200g button mushrooms, trimmed
• 1 brown onion, finely chopped
• 4 pancetta slices, coarsely chopped
• 2 garlic cloves, crushed
• 3 anchovy fillets, drained, finely chopped
• 1/2 cup (125ml) white wine
• 2 cups (500ml) tomato sugo (tomato sauce)
• 1 cup (175g) kalamata olives
• 2 tbs salted baby capers, rinsed, drained
• 1/4 cup oregano leaves

Method

1. Heat 1 teaspoon of the oil in a large deep frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a plate. Repeat with the remaining chicken.
2. Add half the remaining oil to the pan over high heat. Add mushrooms and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate. Heat remaining oil over medium heat. Add onion and pancetta; cook, stirring occasionally, for 5 minutes or until onion softens. Add garlic and anchovy and cook, stirring, for 1-2 minutes or until anchovy dissolves.
3. Add the chicken and mushrooms to the pan. Pour over the wine and bring to the boil. Add the sugo and stir to combine. Reduce heat to medium-low. Cook, covered, turning occasionally, for 20 minutes or until the chicken is cooked through and sauce thickens slightly. Add the olives, capers and half the oregano; stir to combine. Remove from heat.
4. Spoon among serving plates. Sprinkle with remaining oregano and serve.