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Chicken Cacciatora
Difficult Difficult time 1 hr - 1 hr and 30 mins

Chicken Cacciatora

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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

  1. Heat 2 tbsp of the Filippo Berio Olive Oil in a large casserole dish and season the chicken joints to taste.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Filippo Berio
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    • Advertising
    • Villa Filippo Berio
  • Products
    • Olive Oils
      • Extra Virgin Olive Oils
      • Classico olive oil
      • Mild & Light in colour
      • Gran Cru Toscano
      • Spray
      • Flavoured Oils
    • Pestos
    • Vinegars
      • Wine Vinegars
      • Balsamic Vinegars
      • Balsamic Glaze
    • Filippo Berio Chef Inspiration
      • Olive Oils Food Service
      • Balsamic Vinegar of Modena
      • Classic Pesto Food Service
      • Balsamic Glaze
      • Gran Cru Toscano
    • Choosing & Using
  • Recipes
  • FAQs
    • About Olive Oil
    • How to read the label
    • Olive Oil History
    • Legends & Myths
    • Healthy frying tips
    • Olive oil converter
  • Contact us
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