Chicken cacciatore with peppers and olives
Tender chicken legs simmered in a rich tomato, pepper and wine sauce, Italian hunter style.
- Time1 hr 10
- LevelEasy
- Costabout £1.95 a head
Ingredients
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Method
- 1
Heat the oil in a wide pan and brown the chicken on all sides for 8 minutes. Set aside.
8 min - 2
Fry the onion and peppers in the same pan for 6 minutes, then add the garlic.
6 min - 3
Pour in the wine and let it bubble for 2 minutes. Add the tomatoes, oregano and olives.
- 4
Return the chicken, cover and simmer gently for 40 minutes, until it falls off the bone.
40 min - 5
Serve with mash, polenta or crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.