Recipe: Chicken Cacciatore with Couscous01:00|BRANDED
A slow cooked chicken dish, perfect for those cold winter nights. This Italian inspired recipe works equally well with lamb necks or chops. INGREDIENTS: - 8 chicken thighs - 500 ml red wine - plain flour - olive oil - 100g streaky bacon, sliced (we love Hellers) - 1 carrot, diced - 1 celery stick, diced - 1 onion, diced - 2 cloves garlic, minced - 2 tsp dried oregano - 1 cup chicken stock - 100 g pitted olives - parsley - chicken & lemon couscous (we love Diamond) METHOD: 1. In a bowl, marinate the chicken thighs with red wine. Let it sit for 30 minutes to 1 hour. Drain and reserve the marinade. 2. Coat the chicken in flour and fry in some olive oil until brown. Remove and set aside. 3. In the same pot, fry the bacon until cooked. Add the carrot, celery, onion, garlic and dried oregano and fry for 5 minutes. 4. Add the chicken back to the pot then pour over the wine marinade along with the chicken stock. Bring to the boil then reduce heat and simmer for 20 to 30 minutes. 5. To finish, add the olives, sprinkle with fresh parsley and serve hot with some Chicken and Lemon couscous. This recipe is brought to you by fresh.co.nz.