Easy Chicken Cacciatore

With Sicilian olives in a grilled vegetable and tomato sauce

prep
10 MINS
cook
50 MINS
serves
4
prep
10 MINS
cook
50 MINS
serves
4

Ingredients

  • 2 teaspoons olive oil
  • 8 chicken thigh cutlets
  • 200g button mushrooms, quartered
  • ½ cup white wine
  • 1 tablespoon baby capers
  • 400g jar Providore Series Grilled Vegetables With Provincial Italian Tomatoes sauce
  • ¼ cup pitted Sicilian olives, roughly chopped
  • 2 tablespoons chopped fresh parsley
  • pasta, for serving

Method

Step 1

Heat oil in a large heavy based non stick frypan over medium heat. Add seasoned chicken thigh cutlets, skin side down and cook in batches, turning occasionally until golden. Remove chicken and set aside. Drain ½ the residual oil from the frypan and discard.

Step 2

Add mushrooms and sauté until golden. Add wine and capers and bring to the boil. Reduce by half. Add Providore Series sauce and bring to the boil. Return chicken and any residual juices to the frypan. Reduce heat, cover and simmer for 25-30 minutes, until chicken is cooked. Remove lid and cook for a further 5 minutes until sauce has thickened slightly.

Step 3

Stir in olives and herbs. Serve accompanied with pasta.


Tip

Use a jointed whole chicken, if desired.