Keith Young's chicken cacciatore

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Ingredients

  • 2 (1.1 to 1.3kg) chickens, cut into 8 pieces with the breasts cut into thirds
  • Plain flour, to coat chicken
  • 12 tbsps (175ml) olive oil
  • 6 cloves garlic, peeled, halved
  • 285 to 340g white mushrooms, sliced
  • 1 large onion, peeled, sliced
  • 2 red peppers, cored, seeded, sliced into 1 1/2-cm strips
  • 2 green peppers, cored, seeded, sliced into 1 1/2-cm strips
  • 240ml dry white wine
  • 450ml chicken stock
  • 1 (795g) tin whole tomatoes, with their juice, crushed
  • 1 tsp crushed red chilli
  • Salt
  • 1 tsp dried oregano
  • 2 to 3 tbsps tomato puree
  • 6 leaves fresh basil, chopped

Use imperial measurements

Method

How to make Keith Young's chicken cacciatore

1) Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepan over medium-high heat.

2) Add the chicken in batches and fry until golden brown all over. When all the chicken has been cooked, set it aside.

3) Add the garlic to the pan and fry until golden brown. Add the mushrooms and sauté for 5 to 7 minutes, until they release most of their liquid. Add the onion and red and green peppers, and sauté until the vegetables are soft, approximately 6 minutes.

4) Pour in the wine and let reduce for about 1 minute. Add the chicken stock, tomatoes, crushed red chilli, salt, oregano and tomato puree. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.

Cook's note: This dish goes well with any pasta or rice and tastes even better the following day.

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