recipe of the month



  • 60ml olive oil
  • 6 chicken drumsticks, excess fat removed, skin on
  • 6 chicken thighs, excess fat removed, skin on
  • 1 large onion, chopped
  • 2 celery sticks, chopped
  • 2 carrots, peeled and chopped
  • 150g sliced pancetta, chopped
  • 3 garlic cloves, crushed
  • 125g button mushrooms, sliced
  • 100ml dry white wine
  • 2 x 400g can chopped tomatoes
  • ½ tsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1 heaped tbsp chopped fresh rosemary
  • 1 bay leaf
  • 150ml chicken stock
  • 1 cup pitted kalamata olives
  • chopped flat leaf parsley, to garnish

METHODphoto of chicken cacciatore

  1. heat the olive oil in a large pan and add the chicken pieces and cook until browned and set aside.
  2. add the onion, celery, carrot and pancetta and cook over low heat, until the onion softens. add the garlic and mushrooms and cook for a further minute.
  3. return the chicken pieces to the pan, add the wine, allow to simmer. add the tomatoes, vinegar, herbs and stock.
  4. bring to the boil, then reduce the heat to low. cover and simmer for 20 minutes, stirring occasionally. add olives.
  5. transfer the chicken to a platter. if the sauce is not thick, reduce on a high heat for 5 min. serve garnished with parsley.



home | courses | testimonials | contact us| recipe of the month