Enjoy comfort food at its best with this chicken cacciatore, featuring moist and tender chicken in a mildly spicy tomato and olive sauce. The AGA Round Casserole with Skillet Lid is perfect for preparing this dish. Serve it with rice, potatoes, or crusty bread for a complete meal. Many thanks to AGA Specialist Mandy Lloyd for this lovely recipe.
Serves 6
2 tbsp Extra Virgin Olive Oil
1 large banana shallot, finely diced
1 small celery stick, finely sliced
1 small carrot, sliced into ½ cm slices
1kg chicken drumsticks and thighs
Salt, as needed
Freshly ground black pepper, as needed
50ml red wine
200ml passata
3 tbsp tomato purée
1 sprig fresh rosemary
100ml chicken stock
50g Kalamata olives
1 tbsp smoked paprika
1 tsp of hot chilli flakes (optional)
Preparation Time: 12 minutes. Cooking Time: 15 minutes.
1. Heat the olive oil in a large casserole on the simmering plate, hotplate on simmering setting or induction on medium.
2. Add the shallot, celery stick and carrot and sauté until soft.
3. Season the chicken well with salt and pepper.
4. Move the casserole to the boiling plate or increase the heat. Add the chicken and fry for 4 minutes each side or until browned well. You might need to do this in 2 batches.
5. Add the wine and allow to boil.
6. Stir in the passata and the tomato purée and cook for 2-3 minutes.
7. Pour in the stock, stir in the rosemary, olives, paprika and chilli flakes (if using).
8. Cover casserole and place in the oven. CAST OVEN: in the middle of the roasting oven or oven on R8. FAN OVEN: preheated to R7/200o/400oF. Cook for around for 50 minutes until tender.
9. Season to taste
