Serves: 5
Cacciatore Chicken
Cooking time: 1 hour
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 cup of flour seasoned
- 3 slices bacon, chopped
- 2 green bell pepper sliced
- 2 red bell pepper sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 150g mushrooms, sliced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp ground fennel seed
- 2/3 tsp crushed red pepper flakes
- 2 cans whole plum tomatoes
- 350 ml chicken stock
- ½ cup torn fresh basil leaves
- ½ cup torn fresh oregano leaves
To serve:
- Grated parmesan for serving
- Cooked pasta (550g) or soft polenta (1 ½ cups) for serving
Method:
- Dredge the chicken thighs in the seasoned flour and brown each side until golden
- Remove the thighs and set aside. Add bacon. Cook until almost crisp and then add peppers, onions, garlic, and mushrooms
- Stir in basil, oregano, fennel, red pepper flakes, sauté for 1 minute, add tomatoes and stock, simmer for 10 minutes
- Return the chicken thighs to the pot, skin side up, and simmer for 30 minutes or until cooked. Stir in the fresh basil and oregano
- Serve over pasta (optional).
Youth travel expert Topdeck shares colourful campsite recipes inspired by traditional dishes from around the world. Adventurers can taste the dishes for themselves on Topdeck European camping trips by visiting topdeck.travel/destinations/europe/camping for more information.
Tagged in Recipes