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Tuscan Chianti Chicken Cacciatora

  • Tuscan Chianti Chicken Cacciatora

    Serves 4 people
    Cooking time: 20 minutes plus marinade for 1 hour or overnight; cooking time 1.5 hours
    Expertise level: 1 out of 3 

    4 large chicken thighs
    pinch of salt
    pinch of ground black pepper
    1/2 bottle of Chianti
    1 tbsp olive oil
    100g diced pancetta
    2 bay leaves
    sprig of rosemary
    2 cloves garlic, peeled and crushed
    a large handful of green Italian olives
    400g tinned tomatoes
    generous dash of balsamic vinegar
    pinch of smoked paprika
    1 tsp dried oregano
    50g grated mozzarella

    1. Season the chicken and marinade in the wine for at least one hour or overnight if possible.
    2. Heat the oil in a large frying pan and fry the chicken, in batches if necessary, until browned.
    3. Add the pancetta to the pan and fry until starting to brown.
    4. Preheat oven to 180C.
    5. Transfer the chicken and pancetta to an ovenproof dish with the wine marinade. Mix in the tomatoes, garlic, olives, bay leaf and rosemary.
    Add a splash of balsamic vinegar, a pinch of smoked paprika and the oregano and cover the pot with a lid.
    6. Bake in the oven for 1.5 hours; for the last 10 minutes of cooking time add the grated mozzarella on top of the chicken.
    7. Serve with green salad, fresh crusty bread and a glass of Chianti.

    Recipe created by: Caroline Cowe

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