NewsBite

Advertisement
Good Food logo

Chicken cacciatore

Neil Perry

Advertisement
Neil Perry's chicken cacciatore.
Neil Perry's chicken cacciatore.William Meppem

A simple hunter-style chicken dish is great, as it's just set and forget. All the time is in the slow cooking. I love olives in it, although they're not really traditional. Anchovies and capers wouldn't be out of place either. I use tinned tomatoes because it's easier, but fresh peeled tomatoes are good as well.

Advertisement

Ingredients

  • 6 free-range chicken legs, cut into thigh and drumstick

  • ¼ cup extra-virgin olive oil

  • 2 medium brown onions, peeled and chopped

  • 2 cloves garlic, peeled and chopped

  • 1 ½ cups dry white wine

  • 400g can whole tomatoes, chopped with juices

  • 1 ½ cups chicken stock

  • ½ cup black olives

  • 1 bay leaf

  • 2 sprigs fresh rosemary leaves

  • 2 tbsp chopped flat-leaf parsley

  • sea salt

  • freshly ground black pepper

  • 2 tbsp white wine vinegar

Method

  1. Step 1

    Heat oil in a large pan over medium to high heat. Add onions, garlic and sea salt and cook, stirring occasionally, for about 10 minutes until soft. Remove onions from the pan, add the chicken and fry, turning pieces to brown evenly.

  2. Step 2

    Put the onions back in, add wine and cook until wine reduces to a couple of tablespoons.

  3. Step 3

    Add tomatoes with their juice, chicken stock, olives, bay leaf and rosemary. Reduce heat to low, and simmer for 30-40 minutes.

  4. Step 4

    The chicken should be cooked but not falling off the bone, and the sauce should have thickened. Check the seasoning, add a good grind of pepper and fold the vinegar through. Place three chicken pieces on each of the four white plates, sprinkle with parsley and serve with soft polenta.

Continue this series

Neil Perry’s 50 all-time greatest winter recipes
Up next
Corned silverside served with boiled carrots, potato puree and creamy mustard sauce.
EASY

Neil Perry's corned silverside with mustard sauce

I used to eat a lot of corned silverside as a boy. It was a regular on the dinner table, and a hero in sandwiches with lashings of butter, pickles and mustard. It's an affordable cut and a great eating experience – I'm not sure why it's fallen out of favour. Here's my favourite way to serve it: in a clean, tasty broth with mustard sauce and potato puree on the side.

Roman pasta alla grica.
EASY

Rigatoni alla gricia pasta recipe

The flavour from the pork cheek and cheese is just perfect in this white amatriciana of Rome.

Previous
Neil Perry's Japanese-spiced pumpkin.
EASY

Neil Perry's Japanese-spiced pumpkin

All the caramelised pleasure of roast pumpkin but with a simple Japanese twist

See all stories

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.Connect via email.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Neil Perry

Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/chicken-cacciatore-20140428-37dqo.html