AuthorCarol RidehalghCategoryMane CoursesDifficultyIntermediateHow I only came across this delicious Italian dish recently, is beyond me. It ticks all the boxes — a simple one pot meal, best made in advance. It can be adapted to suit your taste from a pinch of chilli flakes to a scant teaspoon. It is very forgiving so if you don't have fresh thyme, scatter a teaspoon of oregano or Provençal herbs over the potatoes. I do love the sweetness of roasted shallots, but you absolutely can use onions instead.
To accompany the dish, some crusty bread, ciabatta/baguette to mop up the sauce and a green side salad or roasted broccoli, if you prefer a vegetable.
Cacciatore means 'hunter' so it's possible that this rustic dish was originally made with rabbit. Chicken is an excellent substitute and it makes a wonderful, easy entertaining meal to share with friends.
Preheat the oven to 200°C
Take a large ovenproof dish to hold all the ingredients, approx. 33cm x 26cm.
Boil the kettle then peel the potatoes and cut into chunks.
Put the potatoes into a pan, cover with boiling water, add salt and cook for 12 Minutes
Now gather all the other ingredients, peel the shallots and half lengthways. Peel the garlic and slice thinly or chop finely. Cut the chorizo into chunks. Wash the sprigs of thyme, then divide the chicken breasts into 2 lengthways. Dissolve the chicken stock in 125ml of boiling water.
Take a large sauté pan (I use a non stick wok) and add about 4 tbsps of olive oil. Heat through gently.
When the timer goes, drain the potatoes well and add to the olive oil. Add salt, freshly ground black pepper and 1/4 tsp chilli flakes (or from a pinch to 1/2tsp depending on your taste). Using a spatula turn the potatoes from time to time, they need to take on a little colour.
Slice or chop the garlic and add, toss a few times, taking care not to burn the garlic. Tip the potatoes into the ovenproof dish.
Add some more olive oil to the same pan and tip in the halved shallots, seasoning with salt and freshly ground black pepper. Sauté a few minutes to take on some colour. Now add the chorizo and the sprigs of thyme and sauté until the chorizo is coloured, taking care not to burn it. Tip over the potatoes in the ovenproof dish and stir to mix all the ingredients.
Add a little more olive oil to the same pan and add the chicken breasts. (You may need to do this in 2 batches) Season with s/p and add a 1/4 tsp of chilli flakes (or from a pinch to 1/2tsp depending on your taste). Turn over with the spatula, allowing the chicken to take on a little colour each side.
Use tongues to place them spaced out over the vegetables in the ovenproof dish then scatter over the olives.
Now add 1 litre of tomato passata, plus the chicken stock (dissolved in 125ml of boiling water) to the same pan and season with s/p.
Bring up to simmering point then pour over all the ingredients, just to barely cover.
Pop the dish into the preheated oven and cook for 30 Minutes
The sauce should be bubbling, if not cook a further 10 minutes.
Remove from the oven and tear basil over the sauce/scatter finely chopped parsley, then serve.
Ingredients
Directions
Preheat the oven to 200°C
Take a large ovenproof dish to hold all the ingredients, approx. 33cm x 26cm.
Boil the kettle then peel the potatoes and cut into chunks.
Put the potatoes into a pan, cover with boiling water, add salt and cook for 12 Minutes
Now gather all the other ingredients, peel the shallots and half lengthways. Peel the garlic and slice thinly or chop finely. Cut the chorizo into chunks. Wash the sprigs of thyme, then divide the chicken breasts into 2 lengthways. Dissolve the chicken stock in 125ml of boiling water.
Take a large sauté pan (I use a non stick wok) and add about 4 tbsps of olive oil. Heat through gently.
When the timer goes, drain the potatoes well and add to the olive oil. Add salt, freshly ground black pepper and 1/4 tsp chilli flakes (or from a pinch to 1/2tsp depending on your taste). Using a spatula turn the potatoes from time to time, they need to take on a little colour.
Slice or chop the garlic and add, toss a few times, taking care not to burn the garlic. Tip the potatoes into the ovenproof dish.
Add some more olive oil to the same pan and tip in the halved shallots, seasoning with salt and freshly ground black pepper. Sauté a few minutes to take on some colour. Now add the chorizo and the sprigs of thyme and sauté until the chorizo is coloured, taking care not to burn it. Tip over the potatoes in the ovenproof dish and stir to mix all the ingredients.
Add a little more olive oil to the same pan and add the chicken breasts. (You may need to do this in 2 batches) Season with s/p and add a 1/4 tsp of chilli flakes (or from a pinch to 1/2tsp depending on your taste). Turn over with the spatula, allowing the chicken to take on a little colour each side.
Use tongues to place them spaced out over the vegetables in the ovenproof dish then scatter over the olives.
Now add 1 litre of tomato passata, plus the chicken stock (dissolved in 125ml of boiling water) to the same pan and season with s/p.
Bring up to simmering point then pour over all the ingredients, just to barely cover.
Pop the dish into the preheated oven and cook for 30 Minutes
The sauce should be bubbling, if not cook a further 10 minutes.
Remove from the oven and tear basil over the sauce/scatter finely chopped parsley, then serve.