White Chicken Cacciatore
A hearty, peasant dish consisting of chicken, white wine, a little vinegar, garlic, and rosemary combine to create a beautifully simplistic rustic classic. Serve alongside generously buttered mash potatoes, or crispy roasties, and cavolo ne... Read more ro. It pays to scale up the recipe, as the leftovers taste even better the next day.
Method
Step 1
Heat the oil in a large frying pan and add the garlic and rosemary, frying until fragrant (around 2 or 3 minutes) to flavour the oil. Remove the garlic and rosemary to avoid burning, roughly chop, and set aside for later.
Step 2
Generously season the chicken thighs with salt and pepper on each side and add them to the pan, browning all over. Don't turn them too frequently, so as to allow them to develop proper colour (about 10 minutes in total).
Step 3
Reintroduce the chopped garlic and rosemary for a minute or two, then add the white wine and the vinegar to the pan. Bring to the boil, before reducing the heat to a gentle simmer. Cook for at least forty five minutes, reducing the liquid by about two thirds, and allowing the chicken to soften and begin to fall off the bone before serving. ENJOY.
Ingredients
- 1kg Chicken Thighs (bones in, skin on)
- 4 tablespoons Extra Virgin Olive Oil
- 6 Clove Of Garlic (peeled and crushed)
- 4 or 5 Sprigs Of Rosemary
- 40ml White Wine Vinegar
- 500ml White Wine (it pays to use something half decent)
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This recipe was created by one of our Feed Exclusive Creators, Connor Bailey.
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