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Add a photoHere is a sort-of Chicken Cacciatore recipe. It is partly baked and therefore, ideal for a busy day. Also perfect for winter as it sort-of-cosily sits in the casserole waiting for you to spoon some over buttered pasta and then for you to sit very cosily under a fluffy red blankie in front of the fireplace feeling the memories filling your belly with warmth and love. Enjoy!
Ingredients
- 1.4 kg chicken portions
- 125 ml seasoned flour
- olive oil
- butter
- 1 large onion, coarsely chopped
- 1 large red pepper, coarsely chopped
- 2 to 4 large cloves garlic, finely grated or chopped
- 1 425 g can chopped tomatoes
- 2 bay leaves
- 10 ml dried oregano
- 15 ml sugar
- salt
- freshly milled black pepper
- 250 g rindless streaky bacon, cut into batons
- 250 g white button mushrooms, sliced
- 125 ml black olives
- 2 fresh tomatoes, skinned and cut into wedges
- chopped basil and parsley
Directions
- Liberally dust the chicken with the seasoned flour and shake off excess. Discard leftover flour.
- In large saucepan, heat some olive oil and butter then brown the chicken pieces on all sides.
- Lower heat and sauté the pieces over very low heat for 15 minutes, covered with a lid.
- Transfer the chicken to a casserole dish and add a little olive oil to the pan.
- Add the onion and green pepper. Sauté for a few minutes then add the garlic.
- Stir briefly then add the tomatoes, bay leaves, oregano and sugar and season to taste.
- Bring to boiling point, reduce heat and simmer sauce uncovered for 15 minutes, stirring occasionally.
- Meanwhile, in another pan, cook the bacon until crisp.
- Remove from pan and set aside.
- Add the mushrooms to the pan and cook them until soft and juicy.
- Pour the tomato mixture over the chicken pieces in the casserole and top with the mushrooms and toss lightly to mix.
- Tuck in the bacon batons and sprinkle with the olives.
- Cover and bake in a preheated oven at 190 ºC for 30 minutes.
- Remove cover, add the fresh tomato slices, stir lightly and then bake further for 15 â 20 minutes (uncovered) until the sauce is sticky and the chicken has browned beautifully.
- Stir in the chopped herbs and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 6 servings | |
| Calories 765 | |
| Calories from Fat 526 | 69% |
| Total Fat 58.81g | 74% |
| Saturated Fat 19.26g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 385mg | 16% |
| Potassium 663mg | 19% |
| Total Carbs 26.49g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 9.16g | 6% |
| Protein 33.36g | 53% |
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