Preparation time is 10minutes
Cook time is 1hours 5minutes
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 500grams chicken thighs, skin on, bone in
- 1 medium onion, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 1/3 cup red wine
- 1/4 bunch rosemary, 4 sprigs
- 800grams chopped tomatoes
- 1 1/4 cup chicken stock, made with 1 stock cube, hot
- 1tablespoons red wine vinegar
- 3tablespoons capers
- 50grams green olives, pitted and halved
- 300grams risoni
Nutrition per serving
2950kJ / 708Cal
2950 Kilojoules or 708 Calories
34% of daily energy intake*
Protein
14.1grams
Fat
15.0grams
Carbs
67.8grams
Sugars
10.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This chicken cacciatore is a one pan meal, cooked with risoni to soak up all the flavours of the sauce.
Method
Step 1 of 3
Pre-heat the oven to 200°C. Place the chicken thighs skin side up in roasting tin and roast for 25 minutes. Remove with a slotted spoon and place on a plate.
Step 2 of 3
Add the olive oil and tip in the onions and garlic. Bake for 5-6 minutes. Pour in the wine and add the rosemary sprigs. Pour over the chicken stock and add the vinegar, capers, olives and risoni and stir well.
Step 3 of 3
Make wells in the mix and place the chicken back into the dish skin side up. Roast for 20 minutes, remove from the oven and cover with foil. Leave to stand for 10 minutes, until the risoni has absorbed the excess liquid.
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