Tuscan chicken cacciatore with aubergine and olives
A slow simmered hunter style chicken with aubergine, peppers and olives in a rich tomato sauce.
- Time1 hr 10
- LevelMedium
- Costabout £2.20 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat half the oil in a large casserole and brown the chicken for 4 minutes on each side. Lift out onto a plate.
8 min - 2
Add the rest of the oil and fry the aubergine for 6 minutes until golden. Remove and set aside with the chicken.
6 min - 3
Cook the onion and pepper in the same pan for 6 minutes. Add the garlic, rosemary and oregano for 1 minute.
6 min - 4
Stir in the purée, tomatoes and stock, scraping up the brown bits from the base.
- 5
Return the chicken and aubergine to the pan, add the olives, cover and simmer for 35 minutes until the chicken falls from the bone.
35 min - 6
Season with black pepper and serve with a spoonful of the sauce over each thigh.
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.