Chicken Cacciatore with Potatoes
Serving: 4
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Directions
- Heat the oil in a casserole and brown the chicken, for about 10 minutes.
- Remove the chicken and keep warm. In the same pot, add the onions, and sauté until translucent.
- Add the tomatoes, water and cook covered for about 10 minutes.
- Return the chicken to the pot together with the potatoes and herbs.
- Simmer covered until the chicken is cooked through, for about 10 – 15 minutes.
- Add the mushrooms and olives and continue to cook until the mushrooms are cooked.
- Sprinkle with extra parsley and serve.
Ingredients
- 45 ml (3 tbsp) olive oil
- 8 chicken pieces
- 1 onion, cut into wedges
- 1 g tin Italian chopped tomatoes
- 125 ml (½ cup) water
- 500 g potatoes, peeled, boiled and quartered
- 30 ml (2 tbsp) fresh flat-leaf parsley, chopped plus extra for serving
- 20 ml (4 tsp) fresh Thyme, leaves only
- 250 g button mushrooms, sliced
- 20 Kalamata olives