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Chicken Cacciatore

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"A Italian family recipe that I have used for many years"

Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

I recall having this dish many years ago with an Italian family. It was quite the experience. It was then that I really started enjoying food and the making of it too. It was with this family that I got to know all about the difference that fresh herbs can do, and that a meal does not have to be a big elaborate affair. All you need is well prepared food and good company while make it and eating it.

This dish definitely represents a big milestone and turning point in my understanding and enjoyment of making and eating food.

Ingredients You'll Need

6 Chicken Breasts
4 Fresh Roma Tomatoes
2 Cloves Garlic
4 Sticks Fresh Rosemary
2 Red Onions
1 cup Black Kalamata Olives (Pitted)
1 Punnet of Mushrooms (which ever you prefer, I use Button)
1 Large Potato, chopped into small cubes
1 Bundle of Flat leaf Italian Parsley
2 sticks of lemon Grass
1/4 Cup Olive Oil
2 Tbsp Butter
1 cup Light White Wine (Graca - South African)


Add the Onions, Garlic and 1/2 the herbs, cook them till the onion and garlic starts to go translucent

Place the chicken pieces in the pot and brown, turning pieces often to ensure all sides are brown.

Place the chicken bone side to the bottom, then add the Olives, Potato and lemon grass and remainder of the fresh herbs

Add the wine (it should reach to the middle level of the chicken)

Cook for about 30 minutes, turning every now and then

Add the mushrooms and cook for another 7 -8 minutes or till the mushrooms are cooked through.

Serve with Rice or Pasta and ciabatta on the side

Pairs Well With

Fettuccini or Rice Pasta and Ciabatta as a side

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