Name: Baked chicken cacciatore
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1.5 kilogram whole chicken, segmented; 1/4 cup seasoned flour; 1 sliced onion; 1 clove garlic, crushed; 1/2 cup dry white wine; 1 tablespoon verjuice or white wine vinegar; 400 gram canned crushed tomatoes; 1/2 cup chicken stock; 1 tablespoon tomato paste; 1 teaspoon brown sugar; 1/2 cup seeded kalamata olives; 3 anchovy fillets, chopped; 2 tablespoon chopped parsley, plus extra, to serve parsley, chopped; cooked rice or pasta, to serve

Baked chicken cacciatore

Splurge a little with this hearty Italian classic. Succulent chicken baked in a rich white wine and tomato sauce with salty kalamata olives and herbs.

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Serves 6

Prep

20M

Cook

1H 30M

Total

1H 50M

Ingredients

2 tablespoon olive oil

1.5 kilogram whole chicken, segmented

1/4 cup seasoned flour

1 sliced onion

1 clove garlic, crushed

1/2 cup dry white wine

1 tablespoon verjuice or white wine vinegar

400 gram canned crushed tomatoes

1/2 cup chicken stock

1 tablespoon tomato paste

1 teaspoon brown sugar

1/2 cup seeded kalamata olives

3 anchovy fillets, chopped

2 tablespoon chopped parsley, plus extra, to serve parsley, chopped

cooked rice or pasta, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Heat oil in a large frying pan on high. Dust chicken in flour, shaking off excess. Fry, in 2 batches, 4-5 minutes each batch, until golden all over. Transfer to a large casserole dish.

3.In same pan, saute onion and garlic 1-2 minutes, until onion is tender.

4.Stir in wine and verjuice. Bring to the boil; cook, uncovered, 4-5 minutes, until liquid reduces by half.

5.Mix in tomatoes, stock, paste and sugar. Season to taste. Bring to the boil; cook, stirring, 4-5 minutes. Pour over chicken; bake, covered, 55-60 minutes.

6.Stir in olives, anchovies and parsley; bake, uncovered, a further 5 minutes. Serve topped with extra parsley. Accompany with rice or pasta.

If liked, soak anchovies in a little milk about 5 minutes, then drain. This removes some of the saltiness and fishy taste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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