Abigail Donnelly, Author at Woolworths TASTE

Breakfast recipes

Ladle eggs with chilli crisp

20 minutes

Breakfast recipes

Breakfast bars

25 minutes

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20 minutes

Asian recipes

Pork pad Thai

15 minutes

Asian recipes

Chicken stir-fry

20 minutes

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Miso cabbage stir-fry

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Brownie recipes

4-ingredient brownies

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Brinjal recipes

Chicken cacciatore

1 hour

Chicken cacciatore

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

3 T olive oil
1.1 kg free-range chicken thighs
2 T butter
1 onion, roughly chopped
6 cloves garlic, crushed
1 sprig thyme
3 bay leaves
2 t dried chilli flakes
2 t dried oregano
2 red peppers, roughly chopped
2 carrots, peeled and roughly chopped
4 black mushrooms 4, roughly chopped
70 g Woolworths pitted black olives
2 T tomato paste
½ cup red wine
2 x 400 g cans diced tomatoes
2 cups chicken stock
sea salt and freshly ground black pepper, to taste
4 Roma tomatoes 4, halved

Method

1. Heat the olive oil in a large ovenproof pan, then pan-fry the chicken, skin-side down, until caramelised. Add the butter, melt and baste the chicken. Remove the chicken from the pan and set aside.

2. In the same pan, sweat the onion, garlic, thyme, bay leaves, chilli and oregano for 10 minutes. Add the peppers, carrots, mushrooms and olives and fry for 5 minutes.

3. Add the tomato paste, red wine, tomatoes and chicken stock and cook for 10 minutes. Season.

4. Return the chicken to the sauce, add the Roma tomatoes, cover and allow to roast in the oven at 180°C for 30 minutes.

Find more chicken recipes here.

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Ladle eggs with chilli crisp

Breakfast bars

Chilli-ginger hake

Pork pad Thai

Chicken stir-fry

Miso cabbage stir-fry

4-ingredient brownies

Chicken cacciatore

Chicken cacciatore

Ingredients

Method