Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Chicken Catcha

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Chicken Catcha

This is an adaptation of a recipe my friend Ebony put me onto. It’s a version of chicken cacciatore. This dish was extremely tasty, and hassle free. It went to the top of Mr Rossen’s favs, he even enjoyed it with lentils!

Equipment required

1 casserole pan with lid

Shopping list for 3-4 people

3 Maryland pieces of chicken (thigh & drumstick) skin on
2 cloves of garlic
1 onion
1 tin chopped tomatoes
1 tbsp tomato paste
100g diced pancetta
1/2 cup white wine
1/2 cup of water
1 chicken stock cube
1 tbsp of white wine vinegar
1 bay leaf
1 tsp capers
6 green olives pitted
1 tsp basil paste or fresh basil to taste

Method to the madness

Put the casserole dish on a very high heat, add the chicken skin down to brown

Turn the pieces over so you have colour on both sides. Once browned remove from pan and remove the skin

Turn the heat down to medium and add the pancetta, meanwhile dice the onion and garlic

Add the onion after about 2 mins and cook for a further 1-2 mins. Add in the garlic and tomato paste, cook for a further minute

Add in the wine, make sure to scrape the bottom if the pan to get all those yummy cooked bits off. Add in the tomatoes, white wine vinegar, bay leaf water and stock cube

Put the chicken back into the dish, cover with the lid and turn down to low to simmer for 1 hour

Once the hour is up remove the lid, dice the olives and capers and add to the mix, remove the bay leaf. Cook for a further 45 mins or until the chicken is falling off the bone and the sauce is thick and rich

Once the chicken ready, remove all the bones, you may need to take the chicken out and then add it back in to the mix

Just before you serve add in the basil paste or fresh basil

Serve alongside your favourite sides, I served mine with lentils and green beans. ENJOY!

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