The recipe
Chicken Cacciatora
Ingredients 3 tbsp Filippo Berio Olive Oil 8 pieces of chicken (1.5kg), skin on 12 shallots peeled 2 garlic cloves, peeled and finely chopped 120ml white wine 2 x 400g cans chopped tomatoes 1 bay leaf 4 sprigs of fresh thyme 2 tbsp Filippo Berio Tomato & Ricotta Pesto 250g small brown cap mushrooms Method […]
Discover all recipes ↗
Ingredients
- 3 tbsp Filippo Berio Olive Oil
- 8 pieces of chicken (1.5kg), skin on
- 12 shallots peeled
- 2 garlic cloves, peeled and finely chopped
- 120ml white wine
- 2 x 400g cans chopped tomatoes
- 1 bay leaf
- 4 sprigs of fresh thyme
- 2 tbsp Filippo Berio Tomato & Ricotta Pesto
- 250g small brown cap mushrooms
Method
- Heat 2 tbsp of the Filippo Berio Olive Oil in a large casserole dish and season the chicken joints to taste.
- Add the chicken pieces in batches and cook on both sides until brown over a medium heat. If the pan gets too dry, add a little more olive oil. Set aside.
- Heat the remaining tablespoon of oil, add the shallots and garlic and gently cook for a further 5 minutes until the shallots are translucent. Add the white wine and simmer for 2 minutes until most of the wine has evaporated.
- Return the chicken to the pan, add the tinned tomatoes, herbs and stir in the Filippo Berio Tomato & Ricotta Pesto. Bring to the boil and simmer for 20 minutes.
- Add the mushrooms and cook for a further 10 minutes or until the chicken pieces are cooked through.Season to taste and serve with tagliatelle.
Cooked With
Tomato And Ricotta Pesto
Discover the product ↗