Chicken Cacciatora

SERVES: 4

PREPARATION TIME: 20 minutes

COOKING TIME: 50 minutes

Ingredients

3 tbsp Filippo Berio Olive Oil
8 pieces of chicken (1.5kg), skin on
12 shallots peeled
2 garlic cloves, peeled and finely chopped
120ml white wine
2 x 400g cans chopped tomatoes
1 bay leaf
4 sprigs of fresh thyme
2 tbsp Filippo Berio Tomato & Ricotta Pesto
250g small brown cap mushrooms

Method

Heat 2 tbsp of the Filippo Berio Olive Oil in a large casserole dish and season the chicken joints to taste.
Add the chicken pieces in batches and cook on both sides until brown over a medium heat. If the pan gets too dry, add a little more olive oil. Set aside.
Heat the remaining tablespoon of oil, add the shallots and garlic and gently cook for a further 5 minutes until the shallots are translucent. Add the white wine and simmer for 2 minutes until most of the wine has evaporated.
Return the chicken to the pan, add the tinned tomatoes, herbs and stir in the Filippo Berio Tomato & Ricotta Pesto. Bring to the boil and simmer for 20 minutes.
Add the mushrooms and cook for a further 10 minutes or until the chicken pieces are cooked through.Season to taste and serve with tagliatelle.

COOK WITH:
Tomato And Ricotta Pesto

Combines the sweetness of tomatoes with the smoothness of ricotta cheese in an ideal accompaniment for cooked pasta, fresh vegetables and baked potatoes.