Curtis Stone's chicken cacciatore with mushrooms

Coles

Cooking time: Less than 60 minutes

Cuisine: Italian

Serves: 4

Type: Budget; Family

Tools

Kitchen friendly view

Ingredients

2 cups in season cup mushrooms, quartered
1 tbsp Coles olive oil
4 Coles butcher chicken maryland* from the meat department
Salt and pepper, to season
1 cup onions, thinly sliced
1 clove garlic, chopped fine
1 red capsicum, medium diced
1/2 cup red wine
2 cup tomatoes, diced
1 sprig thyme
1 bay leaf
1/2 tsp dried oregano
1 cup small broccoli florets
1 tbsp parsley or basil, chopped (optional)
1/4 cup giant pitted kalamata olives from the deli, roughly chopped
Cooked Coles long grain white rice, to serve

Preparation method

Heat a large saucepan over medium high heat and add the oil to the pot.

Season the chicken with salt and pepper on both sides and sear the maryland in two batches, for 2 to 3 minutes on each side or until golden brown.

Remove the chicken to a plate and add onions to the pan.

Sauté the onions for 3 minutes stirring constantly, then add the garlic, capsicum and mushrooms and cook for a further 2 minutes.

Add the red wine and reduce until almost dry, then add the tomatoes to the pot along with the thyme, bay leaf and oregano. Bring to the simmer and reduce heat to low.

Add the chicken back to the sauce and simmer gently, covered, for 18 to 20 minutes or until the chicken is cooked through and the sauce has thickened slightly, turning the chicken halfway through.

When the chicken has been in for 8 minutes, add the broccoli.

Once chicken is cooked through, stir in half the parsley or basil, remove and discard thyme and bay leaf.

To serve, spoon a small mound of cooked rice onto the center of 4 serving plates.

Place a piece of chicken on top of each mound of rice and spoon some of the sauce and vegetables over the chicken.

Sprinkle the chopped olives and remaining parsley or basil over each piece of chicken and serve.

Tip: Chicken maryland can be substituted with 8 chicken drumsticks

Also in this section

Curtis Stone's beef osso bucco and chunky vegetable soup

Curtis Stone's coconut prawn noodle soup

Curtis Stone's curried butternut pumpkin lentils with yoghurt

Curtis Stone's roasted cauliflower and broccoli pasta bake

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