Chicken Cacciatore

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The ingredient of Chicken Cacciatore

• 2 tablespoons extra virgin olive oil
• 8 about 1 4kg chicken thigh cutlets
• 200g button mushrooms trimmed
• 1 brown onion finely chopped
• 4 pancetta slices coarsely chopped
• 2 garlic cloves crushed
• 3 anchovy fillets drained finely chopped
• 1 2 cup 125ml white wine
• 2 cups 500ml tomato sugo tomato sauce
• 1 cup 175g kalamata olives
• 2 tablespoons salted baby capers rinsed drained
• 1 4 cup oregano leaves

The Instruction of chicken cacciatore

• heat 1 teaspoon of the oil in a large deep frying pan over high heat add half the chicken and cook turning occasionally for 5 minutes or until golden brown transfer to a plate repeat with the remaining chicken
• add half the remaining oil to the pan over high heat add mushrooms and cook stirring occasionally for 2 3 minutes or until golden transfer to a plate heat remaining oil over medium heat add onion and pancetta cook stirring occasionally for 5 minutes or until onion softens add garlic and anchovy and cook stirring for 1 2 minutes or until anchovy dissolves
• add the chicken and mushrooms to the pan pour over the wine and bring to the boil add the sugo and stir to combine reduce heat to medium low cook covered turning occasionally for 20 minutes or until the chicken is cooked through and sauce thickens slightly add the olives capers and half the oregano stir to combine remove from heat
• spoon among serving plates sprinkle with remaining oregano and serve

Nutritions of Chicken Cacciatore

calories: 639 325 calories
calories: 43 grams fat
calories: 9 grams saturated fat
calories: 12 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 47 grams protein
calories: 181 milligrams cholesterol
calories: 1453 11 milligrams sodium
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calories: nutritioninformation