Creamy chicken cacciatore

Creamy chicken cacciatore
  • Serves icon Serves 4
  • Time icon Hands-on time 20-25 min, simmering time 30 min

Try this simpler spin on classic chicken cacciatore, made with new potatoes, olives and fennel. Make double at the weekend and enjoy the leftovers for a quick midweek meal.

Nutrition: per serving

Calories
410kcals
Fat
20.7g (7.3g saturated)
Protein
32.1g
Carbohydrates
21.8g (3.2g sugars)
Fibre
4g
Salt
1.5g
Calories
410kcals
Fat
20.7g (7.3g saturated)
Protein
32.1g
Carbohydrates
21.8g (3.2g sugars)
Fibre
4g
Salt
1.5g

Ingredients

  • 2 tsp light olive oil
  • 4 free-range chicken legs
  •  1 large fennel bulb, sliced into 6 wedges
  • 500g halved baby new potatoes
  • 5 bay leaves
  • 5 garlic cloves, quartered
  • 6 anchovy fillets in oil
  • 100g olives with rosemary and black pepper, roughly chopped
  • 350ml chicken stock
  • 150ml single cream

Method

  1. Heat the olive oil in a casserole over a medium heat, then brown the chicken legs for 6 minutes on each side until golden. Remove the chicken and set aside. Add the fennel bulb (keep the fronds), to the casserole and fry for 5 minutes until golden, turning halfway.
  2. Meanwhile put the baby new potatoes in a pan of cold water. Cover with the lid, bring to the boil and simmer for 3 minutes, then drain.
  3. Return the chicken and the potatoes to the casserole with the bay leaves, garlic cloves, anchovy fillets, olives with rosemary and black pepper, roughly chopped, and a little salt and some black pepper. Mix well, then add the chicken stock. Bring to the boil, reduce to a fast simmer for 5 minutes, then cover, reduce the heat and simmer gently for 30 minutes until everything is tender.
  4. Stir in the single cream and the reserved fennel fronds for the last 5 minutes of the cooking time, then serve.

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