The sauciest ONE POT Chicken Cacciatore.
Ingredients
- 4 skinless chicken legs
- 1 onion, chopped
- 1 stick of celery, chopped
- 1 large carrot, chopped
- 1 tsp fennel seeds
- 3 sprigs of thyme
- 1 bayleaf
- 4 cloves of garlic, chopped
- 2 tbsp tomato puree
- Pinch of chilli flakes
- 1/2 glass wine, red or white
- 2 tins plum tomatoes, squeezed
- Handful of black olives
- Optional - pickled green chillies
- Salt and pepper for seasoning
- 4 skinless chicken legs
- Salt and pepper for seasoning
- 1 onion, chopped
- 1 stick of celery, chopped
- 1 large carrot, chopped
- 1 tsp fennel seeds
- 3 sprigs of thyme
- 1 bayleaf
- 4 cloves of garlic, chopped
- 2 tbsp tomato puree
- Pinch of chilli flakes
- 1/2 glass wine, red or white
- 2 tins plum tomatoes, squeezed
- Handful of black olives
- Optional – pickled green chillies
Preheat your oven to 180°C/350°F/gas 4.
Take your chicken legs and season generously. Sear in an oven-proof pan to get some colour, then take them out and deglaze your pan with a splash of water. Add in the veg and the fennel, and a little more salt, and let it sweat for a while. Add in the rest of the ingredients except the tomatoes and olives, and simmer to let most of the wine evaporate. In go the tomatoes, then one and half tins of water, and the chillies if you’re using them. Last are the black olives – these are a necessity!
Lid on and pop in the oven for an hour and a half to two hours.
Serve with polenta, mash or rice, or just some crusty bread.