This comforting midweek meal will have absolutely everyone asking you for the recipe after the very first bite! With all the deliciously rich flavour still in the mix, this recipe has a healthier twist that will give all the same goodness without any of the heaviness of the original chicken cacciatore dish.
Not only does this dish taste deliciously good but it also has a super simple method that almost anyone can perfect. Have this served up in just over an hour and watch as everyone falls completely in love with it! Enjoy!
- 6 (about 1.1kg) chicken thigh cutlets, skin removed
- 2 tablespoons olive oil
- 200g Swiss brown mushrooms, sliced
- 1 red onion, thinly sliced
- 4 ripe tomatoes, chopped
- 4 garlic cloves, chopped
- 1 red capsicum, deseeded, chopped
- 1 yellow capsicum, deseeded, chopped
- 1 carrot, peeled, chopped
- 125ml (1/2 cup) white wine
- 250ml (1 cup) chicken style liquid stock
- 200g punnet cherry tomatoes
- 60g (1/4 cup) kalamata olives, pitted
- 2 tablespoons chopped fresh oregano leaves, plus extra sprigs, to serve
- Crusty sourdough bread, to serve
- Season chicken cutlets well. Heat 1 tbs olive oil in large non-stick frying pan over medium-high heat. Cook chicken for 2-3 minutes each side or until browned all over. Transfer to plate.
- Add mushroom to pan and cook, stirring, over medium heat for 3-4 minutes or until softened. Transfer to bowl. Add remaining 1 tbs oil to pan. Add onion and cook, stirring, for 2-3 minutes or until just beginning to soften.
- Add chopped tomato and garlic. Cook, stirring, for 3-4 minutes, until softened. Add capsicum and carrot and cook for 2 minutes. Add wine and simmer for 5 minutes or until liquid has reduced by half.
- Return chicken and mushroom to pan. Add stock, cherry tomatoes, and olives. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for a further 20 minutes or until the liquid has reduced and sauce has thickened. Stir in chopped oregano. Season.
- Divide chicken cacciatore among serving bowls and scatter with extra oregano sprigs. Serve with sourdough.