Name: Spicy chicken cacciatore
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 4 chicken leg portions, skin on; 2 red peppers deseeded and cut into strips; 1 medium red chilli deseeded and sliced; glass red wine (about 175ml/6fl oz); ½ quantity tomato sauce (see 'Goes well with'); 1-2 handfuls black olives; chopped flatleaf parsley to serve

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Spicy chicken cacciatore

Spicy chicken cacciatore

Good Food team

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Serves 4

Easy

Prep: 5 mins - 10 mins

Cook: 1 hr and 15 mins

A star rating of 4.5 out of 5.16 ratingsRate

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With a tub of homemade tomato sauce in the fridge, this dish is a cinch

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Basic tomato sauce

A star rating of 4.4 out of 5.70 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
4 chicken leg

portions, skin on
2 red peppers

deseeded and cut into strips
1 medium red chilli

deseeded and sliced
glass red wine

(about 175ml/6fl oz)
½ quantity tomato sauce

(see 'Goes well with')
1-2 handfuls black olives
chopped flatleaf parsley

to serve

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Nutrition: per serving

kcal485
fat31g
saturates8g
carbs17g
sugars15g
fibre5g
protein32g
salt0.76g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Heat the oil in a deep, ovenproof roasting pan that’s big enough to fit the chicken in a single layer. Season the chicken pieces all over, then place the pan on the hob and cook on a medium heat for 7-10 mins on each side until well browned. Scoop out the chicken with a slotted spoon and put to one side.
step 2

Add the peppers and chilli to the pan (there should still be plenty of fat left in it) and cook for 10 mins until soft and beginning to brown at the edges. Pour away any excess fat, then pour in the wine and stir well for 1-2 mins as it bubbles up. Tip the tomato sauce into the pan and stir again. Add a little water (up to 150ml) to achieve a thick, pouring consistency. Nestle the chicken into the sauce and scatter with the olives. Cover, bake for 30 mins, then uncover and cook for 15-20 mins more to allow the chicken to crisp up. Spoon off any fat that has risen to the surface, scatter with parsley and serve with some rice, mashed potato or polenta.

Recipe from Good Food magazine, March 2010

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A star rating of 4.5 out of 5.16 ratings

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