Quick chicken cacciatore
- July 2018
- Serves 4
- 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 – it’s very quick to make.
Make double at the weekend then enjoy the leftovers for a quick midweek meal. Or, at the other end of the speed scale, why not try our slow cooker chicken cacciatore, and let the oven do all the work?
- 20.7g (7.3g saturated)
- 21.8g (3.2g sugars)
- 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
- 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.
- 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.
- 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.
- 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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