Preparation time: 20 minutes
Cook time: 50 minutes
- 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
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.
2 sliced red onions are a quick alternative if you don't want to peel shallots.
Did you know:
This is our take on the hearty Italian classic. In culinary terms Cacciatore means “hunter style” and generally refers to recipes cooked with tomato, onions, wine and herbs.
Its a simple combination of flavours, that works especially well and is a great way to feed a hungry family!