Recipe by: Baby Mac
Baby Mac's white wine chicken cacciatore takes out the tomatoes seen in the traditional Italian dish, allowing pancetta, rosemary and olive flavours to shine.
- 1 tbsp extra virgin olive oil
- 8 chicken thighs
- 2 cloves garlic, crushed
- 1 onion, diced
- 100 g pancetta or bacon, finely chopped
- 3 sprigs fresh rosemary, leaves chopped
- 1 cup white wine
- ½ cup prepared chicken stock
- 2 tbsp red wine vinegar
- 2 thin lemon slices, finely chopped
- ¼ tsp dried chilli flakes
- ½ cup pitted green olives, chopped
- Heat oil in large stock pot and cook chicken thighs, turning until browned. Remove from the pan and set aside.
- Add pancetta, onion, rosemary and garlic to the same pot chicken was in. Fry for 5 minutes, scraping as much of that browned goodness from the bottom of the pot as you can.
- Add wine, stock, vinegar, lemon and chilli and simmer for a 2-3 minutes before adding in olives and the browned chicken thighs. Turn the heat to low and simmer gently for 25 minutes until tender. Serve
Although we used regular chicken thighs, bone-in chicken thighs can also be used.
You can serve up chicken with some roasted potatoes and wilted spinach, or you could use pasta/rice/greens or anything that takes your fancy!
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.3 g|
|Total carbohydrates||5.0 g|
|- Sugars||1.9 g|
|Dietary fibre||1.3 g|