chicken cacciatoraby Paula Wilson
|Preperation time: 15 mins
Cooking time: 1 hour 20 mins
|4 chicken thighs and 4 chicken legs;
650g tomatoes, peeled and chopped;
2 onions, chopped;
2 cloves garlic, peeled and crushed;
1 tsp dried rosemary;
1 tbsp tomato puree;
1 bay leaf;
1 tbsp white wine vinegar;
275ml dry white wine;
2 tbsp olive oil;
salt and pepper.
green tagliatelle to serve
|Season the chicken pieces with the salt and
Heat the oil in a large flameproof casserole dish to a high heat and brown the chicken all over. Transfer the chicken to a plate.
Add the onions to the pot and cook gently until soft and lightly brown. Add the garlic and cook for a further minute. Add the tomato puree, tomatoes, rosemary, bay leaf, wine and the vinegar. Bring to the boil and season. Leave to simmer for 20 minutes.
Return the chicken to the casserole. Stir and simmer for 40 minutes until the chicken is cooked through. Serve with cooked green tagliatelle.
Roasted tomato salad