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Chicken Cacciatore



  • 1.

    Mix together flour, garlic powder and seasonings.

  • 2.

    Combine milk and eggs in another bowl.

  • 3.

    Dust chicken in the flour, dip in the eggwash and then dust with flour again.

  • 4.

    Heat a layer of oil in a heavy-bottomed pan and fry the chicken, covered, until golden all over. Remove.

  • 5.

    Heat a little oil in a pot and gently saute garlic, onion and chillies until tender, stirring now and again.

  • 6.

    Add a little more oil if needed, together with the mushrooms. Briefly cook.

  • 7.

    Then add wine, stir and cook down a little.

  • 8.

    Add about 1 cup stock, tomatoes, roasted capsicum, capers, anchovies, a little salt and freshly ground pepper. Mix well and bring to the boil.

  • 9.

    Then return the chicken, turn heat down and gently simmer, covered, for about 20-30 mins until chicken is cooked, turning once.

  • 10.

    Carefully remove the chicken, turn heat up, stir in the basil and briefly cook. Taste the sauce for seasoning.

  • 11.

    Place a piece of chicken on individual plates and spoon plenty of the sauce over the top. Serve with your favourite potato dish and green vegies on the side.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Cacciatore.


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