Riverina Grove
Chicken Cacciatore
Ingredients
3 chicken thighs (bone-in if available), cut in quarter or Maryland (ask the butcher to cut in pieces)
Salt and pepper to season
2 Tbsp Organic Extra Virgin Olive Oil
1 small onion, minced
2 Tbsp Riverina Grove Crushed Garlic
2 Tbsp anchovies paste
1C white wine
10 cherry tomato, cut in half
1 Tbsp mixed dry herbs
1C Aurelio Mediterranean Olives
1C Aurelio Organic Pasta Sauce (Basilico, Primavera, or Arrabiatta)
2 Tbsp minced fresh Italian parsley
Method
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1
Preheat the oven, salt and pepper the chicken. In a frying pan, heat olive oil, sauté the chicken golden brown, (cook the skin side first with 1 tbsp olive oil), keep warm in the oven at 200 degrees, covered with tin foil for about 10 minutes.
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2
In the same frying pan, fry onion and garlic until onion becomes transparent, add anchovies paste and stir.
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3
Add wine, cherry tomatoes dried herbs and olives and cook till the liquid thickens.
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4
Add chicken back to pan and cook through (when using chicken with bone-in, simmer further or warm in the oven until the meat around the bone is completely cooked)
Transfer to a plate, sprinkle with minced parsley and serve.
