Enjoy comfort food at its best with this chicken cacciatore
1kg chicken drumsticks and thighs
1 small carrot
1/2 celery stick
1 large banana shallot
1 sprig of rosemary
Vegetable stock 50-100ml
Passata 150 ml
Red wine 50 ml
Kalamata olives 50g
3 tbsp tomato purée
3 tbsp Extra Virgin Olive Oil
1 tbsp smoked paprika
1 tsp of hot chilli flakes (optional)
Place the Aga Round Casserole with Skillet Lid on the simmering plate and add the olive oil. Finely chop the shallot, celery stick and carrot and sauté until soft.
Move the casserole to the boiling plate. Add the chicken gradually and brown well. Add the wine and allow to evaporate.
Add the passata and the tomato purée and cook on a high heat for 2/3 minutes.
Add the chilli, paprika and mix well.
Add the rosemary and the vegetable stock. Close the lid and place in the middle of the roasting oven for 50mins.
The sauce coating the chicken should be thick and rich. If not, place the casserole in the simmering oven without the lid and allow a few more minutes until thickened.
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