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Chicken Cacciatore

Chicken Cacciatore

Serves 4

Ingredients

  • 2 cups plain flour
  • a little garlic powder
  • sea salt & freshly ground pepper
  • 1½ cups milk
  • 1-2 eggs
  • 1 chicken, portioned
  • olive oil
  • 3 large garlic cloves, crushed
  • 1 large onion, chopped
  • 2-3 chillies, finely chopped
  • 4-5 large field mushrooms, peeled & cut into wedges
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 2 cans diced tomatoes, drained a little
  • 6 pieces roasted capsicum, sliced
  • 1 tbsp capers, rinsed & drained
  • 3 anchovy fillets
  • 8 fresh basil leaves, torn
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Method

  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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