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Chicken Cacciatore

In culinary terms Cacciatore means "hunter style" and generally refers to recipes cooked with tomato, onions, wine and herbs. Its a simple combination of flavours, that works especially well and is a great way to feed a hungry family!

Prep Time: 20 mins
Cooking Time: 50 mins
4 people

Used in this recipe

Ingredients

3 tbsp Filippo Berio Extra Virgin Olive Oil
8 pieces of chicken (1.5kg) skin on
12 shallots, peeled
2 garlic cloves, peeled and finely chopped
120ml white wine
2 x 400g cans chopped tomatoes
1 bay leaf
4 sprigs of fresh thyme
2 tbsp Filippo Berio Tomato & Ricotta Pesto
250g small brown cap mushrooms

Method

Heat 2 tbsp of the Filippo Berio Extra Virgin Olive Oil in a large casserole dish and season the chicken joints to taste.
Add the chicken pieces in batches and cook on both sides until brown over a medium heat.
If the pan gets too dry, add a little more olive oil. Set aside.
Heat the remaining tbsp of oil, add the shallots and garlic and gently cook for a further 5 minutes until the shallots are translucent.
Add the white wine and simmer for 2 minutes until most of the wine has evaporated.
Return the chicken to the pan, add the tinned tomatoes, herbs and stir in the Filippo Berio Tomato & Ricotta Pesto. Bring to the boil and simmer for 20 minutes.
Add the mushrooms and cook for a further 10 minutes until the chicken pieces are cooked through.
Season to taste and serve with tagliatelle.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.