Chicken Cacciatore

I saw a photo of this dish on an instagrammers page last week and I’ve fancied making it ever since. I’ve found numerous recipes and combined lots of ideas to create this dish. It was really delicious- crispy chicken and a lovely rich red wine sauce. I’ll definitely make it again- a hit with the whole family.

Serves 4

INGREDIENTS

8 chicken thighs (skin on)

Plain flour

Seasoning

3 tbsp olive oil

2 red onions chopped

1 red pepper chopped

2 cloves of garlic crushed

1 glass red wine

200ml chicken stock

3 sprigs fresh thyme

10 black olives

400g chopped tomatoes

METHOD

1) Preheat oven to 180oC (fan)

2) Put the salt and pepper on a plate with the plain flour. Toss the chicken thighs in this mix to coat them.

3) Fry the chicken thighs in the olive oil until golden (a few minutes each side).

4) Remove the chicken from the pan and set aside.

5) Fry the onion and peppers until soft. Add the garlic and fry for a further minute. Season.

6) Keep the heat high and add the red wine. Boil for 2 minutes. Then add the stock. Boil for a further minute.

7) Add the tomatoes, olives and thyme.

8) Place the chicken on top and move to the oven. Do not cover and cook for 30 minutes.

9) Serve with spaghetti tossed in olive oil and black pepper.

Creamy Lemon Chicken

INGREDIENTS

4 chicken breasts

Seasoning

2 tbsp olive oil

Knob of butter

1 red onion, sliced

1 clove garlic, crushed

Juice of 1 lemon

150ml chicken stock

2 tbsp flat parsley, chopped

100ml double cream

METHOD

1. Flatten the chicken breasts with a rolling pin and season.

2. Heat the oil and butter in a heavy bottomed deep frying pan and fry the chicken breasts for 10 mins each side until golden.

3. Remove the chicken from the pan and add the onion. Fry gently until soften.

4. Add the garlic and cook for a further minute.

5. Turn up the heat and squeeze in the lemon juice.

6. Pour in the stock and simmer.

7. Turn the heat down and reduce the sauce by about a third.

8. When the sauce has cooled slightly, add the cream and parsley. Stir and then add the chicken back to the pan.

9. Warm through for a further 5 minutes and serve with new potatoes and vegetables.

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