Chicken Cacciatore
Servings 4 people
Ingredients
- 2 pk Sicín Sásta skinless chicken thigh fillets
- Olive oil, for cooking
- 100 g pancetta or smoky bacon, diced
- 1 large onion, chopped
- 1 punnet mushrooms, quartered
- 2 cloves garlic, crushed
- 150 ml dry white wine
- 400 g (tin) chopped tomatoes
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tsp sugar
- Salt & pepper
To serve
- Chopped fresh parsley
- Soft polenta or crusty bread
Instructions
- Heat a large heavy casserole dish on medium high heat, then add a good drizzle of olive oil. Brown the chicken on both sides just until golden, then remove chicken from pot and set aside.
- Lower heat to medium then add pancetta, cook until the fats start to render out, then add onion. Cook until onion is soft, about 5 minutes.
- Add mushrooms and garlic and cook for further 1 minute.
- Add the wine and simmer for 1-2 minutes, use a spatula to scrape any brown bits off the pan.
- Return the chicken to the pot, arranging them in a single layer, then add the chopped tomato. Sprinkle over with sugar and add the rosemary and bay leaf on top.
- Bring to a boil, then reduce heat to low. Cover pot with lid and leave to simmer for about 15 minutes.
- Uncover, season with salt and pepper to taste, then increase heat to medium and leave to cook until sauce has thickened, 10-15 minutes.
- Garnish with chopped parsley and serve with soft polenta or crusty bread.