CHICKEN CACCIATORE

COOKBOOK: The Australian Family Cookbook

Easy to make! Part of my family dislike olives so I knew this dish wasn’t going to be for all……but they ate it!

A traditional Italian meal served mainly with pasta. I broke the rules and served it with rice and it was delicious!

Enjoy

RECIPE

Serves 4

4 chicken breast fillets

2 onions, sliced thinly

2 cloves of garlic, chopped

olive oil for frying

2 x 400g canned chopped tomatoes

1/2 cup red wine

400g mushrooms, sliced

20 black olives, pitted and sliced

handful parsley, chopped

salt & pepper

Heat a tablespoon of olive oil in a pan and brown the chicken on both sides, approx 1-2mins on each side. Season with salt & pepper whilst on the pan.

Remove chicken and set aside.

In the same pan, add the onion and garlic and fry until onion is just soft. Add the mushrooms, parsley, olives, canned tomatoes, red wine, salt & pepper and simmer for a couple minutes. Remove from heat.

Place the chicken in a deep oven casserole dish. Pour the mushroom mixture over the top. Bake for approx 30mins in a moderate oven (180C)

Serve on a bed of rice and a green salad, or you can serve traditionally on a bed of pasta.