Simple Chicken Cacciatore Recipe
The chicken cassiatore is prepared with chicken thighs cooked in the oven. Seasoned and coated with flour, the chicken is combined with onions, tomatoes, chicken stock and white wine with garlic in a casserole. Roasted and topped with capsicum and chopped tomatoes, the chicken cacciatore is cooked further and served with black olives garnish. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
| Chicken thighs | 6 | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Seasoned salt | 1 Tablespoon (Season All Brand) | |
| Onion | 1 , sliced | |
| Butter | 30 Gram | |
| Garlic | 1 Clove (5 gm), crushed | |
| Tomato paste | 2 Tablespoon | |
| Canned tomatoes | 440 Gram, peeled | |
| Chicken stock cubes | 2 | |
| White wine | 1⁄2 Cup (8 tbs) | |
| Green capsicum | 1 , thinly sliced | |
| Black olives | 6 , sliced |
Directions
1.
Toss chicken thighs in flour and Season All.
2.
Combine chicken thighs, remaining flour, onion, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2-litre casserole dish.
3.
Cover and cook for 45 minutes on HIGH MIX/ROAST 200°C Stir halfway through cooking.
4.
Add capsicum and chopped tomatoes.
Cook a further 5 minutes on HIGH MIX/ ROAST 200°C 5.
Garnish with black olives.
Toss chicken thighs in flour and Season All.
2.
Combine chicken thighs, remaining flour, onion, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2-litre casserole dish.
3.
Cover and cook for 45 minutes on HIGH MIX/ROAST 200°C Stir halfway through cooking.
4.
Add capsicum and chopped tomatoes.
Cook a further 5 minutes on HIGH MIX/ ROAST 200°C 5.
Garnish with black olives.
Chef
