• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Everything Everhot

Make the most of your Everhot – Recipes • Advice • Maintenance • Accessories

  • Home
  • Recipes
    • Everhot basic cooking
    • Slowcooking
    • Vegetarian
    • Baking
      • Bread
      • Cakes and biscuits
    • Lunch
    • Dinner
    • Desserts
  • Everhot Advice
    • Buying an Everhot
    • Everhot cooking parts
    • Cleaning an Everhot
    • Cooking on an Everhot
    • Accessories
    • I love my Everhot!
  • Where to buy
  • Cookery Demos
  • About
    • Privacy policy
    • Cookie policy
  • Contact

Spicy chicken cacciatore

3rd February 2019 By Teresa

Spicy chicken cacciatore

Spicy chicken cacciatore – another delicious economical family favourite that is perfect for a mid-week soul-warming meal. Chicken legs are relatively cheap and provide healthy low-fat protein. Enjoy!

Ingredients

For the tomato sauce:

  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 2 carrots,finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 1 tsp sugar
  • 4 x 400g/14oz cans chopped tomatoes

For the chicken cacciatore:

  • 1 tbsp olive oil
  • 4 chicken legs, skin on
  • 2 red peppers, deseeded and cut into strips
  • 1 medium red chilli, deseeded and sliced
  • glass red wine (about 175ml/6fl oz)
  • ½ quantity tomato sauce
  • 1-2 handfuls black olives
  • chopped flat leaf parsley, to serve

Method

  1. First make the tomato sauce. Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick.
  2. Stir occasionally, more so towards the end of the cooking time, so that the sauce doesn’t catch on the bottom. If you like your sauce a little thinner, add a splash of water.  You can freeze any sauce you don’t require immediately.
  3. Use top oven at 180ºC. Heat the oil in a deep, ovenproof roasting pan that’s big enough to fit the chicken in a single layer. Season the chicken pieces all over, then place the pan on the hotplate and cook  for 7-10 mins on each side until well browned. Scoop out the chicken with a slotted spoon and place on a plate.
  4. Add the peppers and chilli to the pan and cook for 10 mins until soft and beginning to brown at the edges. Pour away any excess fat, then pour in the wine and stir well for 1-2 mins as it bubbles up. Tip half of the batch of  tomato sauce into the pan and stir again. Add a little water (up to 150ml) to achieve a thick, pouring consistency. Place the chicken into the sauce and scatter with the olives. Cover, and bake for around 30-40 minutes, then uncover and cook for 15-20 mins more to allow the chicken to crisp up. Spoon off any fat that has risen to the surface, scatter with parsley and serve with rice, cauliflower rice, mashed potato or polenta.

Share this post:

Share on TwitterShare on FacebookShare on PinterestShare on LinkedInShare on E-mail

Filed Under: Dinner, Everyday cooking, Recipes Tagged With: chicken, peppers, spice, tomatoes

Previous Post: « Squidgy chocolate brownies
Next Post: Healthy banana and oat muffins »

Primary Sidebar

Welcome to Everything Everhot where I share my best tips and favourite recipes. Read More

  • Facebook
  • Instagram
  • Twitter

Categories

Basic Everhot Recipes

Baked lemon cheesecake

Baked lemon cheesecake

Blackberry and orange loaf

Spatchcock chicken with tarragon and lemon butter

Spatchcock chicken with lemon and tarragon butter

Shakshuka everhot style

Shakshuka everhot style

Moroccan style traybake chicken

Dogs love an Everhot

daschound norma
Everhot dog Norma – 10 weeks old

See an Everhot in action

https://www.youtube.com/watch?time_continue=1&v=lLiX5UQCi4M

Copyright © 2023 Everything Everhot | All rights reserved