1kg chicken thigh fillets
¼ cup plain flour
2 tablespoons olive oil
1 large brown onion
2 teaspoons minced garlic
2 tablespoons tomato paste
400g tin diced tomatoes
1 ½ cups chicken stock
2 tablespoons chopped parsley
Directions to Cook:
Preheat oven to 160°C.
Dice chicken fillets into 2cm cubes.
Place flour into a plastic freezer bag with chicken and shake to coat. Heat oil in a heavy-based, ovenproof casserole dish. Brown chicken and remove from pan. Set aside.
Sauté diced onion and garlic in the same pan until tender. Stir through tomato paste and cook further 1 minute. Add diced tomatoes and stock and bring to the boil, scraping the bottom of the pan with a wooden spoon. Return chicken to the pan.
Cover dish with lid and cook for an hour. Remove lid and cook for a further 30 minutes.
Remove from oven and stir through parsley.
* Cacciatore is traditionally made with olives. Add ½ cup olives and stir through with parsley, if desired.
* Different cuts of chicken can be used for this recipe –thigh fillets, drumsticks, chicken pieces or lovely legs. You can also use lamb chops or osso bucco or 1kg blade steak for this recipe.
(Note: Chicken drumsticks or pieces with the skin on tend to make the casserole oily. Excess oil can be absorbed by placing a couple of paper towels on the surface of the casserole. Repeat until excess oil has been absorbed.)
Gluten Free Variation:
Substitute direct quantity of Orgran Plain Flour.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.