This is a traditional Italian dish known as hunters stew. My chicken cacciatore recipe is easy to prepare and bursting with flavour. Although, you’ll have to excuse my pronunciation of this tasty dish!

What’s more, you can make this with leftover chicken (just skip the first few stages of frying off) and this recipe can also be made in a slow cooker, or pressure cooker if you’re in a hurry.

Get the directions for my tasty chicken cacciatore recipe on my website: https://www.warrennash.co.uk/recipes/chickencacciatorerecipe

Remember to subscribe to my channel for more recipes, cooking guides and collaborations from my kitchen in the UK: http://www.youtube.com/subscription_center?add_user=fitbritsgb

Ingredients (Serves 3 | Prep time: 25m | Cooking time: 40m | 365 calories & 6.4g fat p/serving):

– 3 Chicken Breasts
– 20g Plain flour
– Oil (to fry)
– 1 Large onion
– 2 Garlic cloves
– 1 Red Pepper
– 2 Carrots
– 150g Baby/chestnut mushrooms
– 1 tbsp Dried sage
– 2 Sprigs Rosemary
– 1 tbsp Tomato puree
– 15 Black olives
– 1 Tin plum tomatoes
– 1 Chicken/veg stock cube
– Salt & pepper
– 150ml Red wine
– 1 Bay leaf
– Handful Fresh parsley

source

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