Karin's Chicken Cacciatore

    Karin's Chicken Cacciatore


    21 people made this

    About this recipe: This balsamic infused chicken cacciatore is fast and delicious, and needs no tomatoes to stand on its own.

    Serves: 6 

    • 3 rashers bacon, chopped
    • 1 whole chicken, cut into pieces
    • salt and pepper to taste
    • 1 tablespoon butter
    • 1 large onion, sliced
    • 2 cloves garlic, chopped
    • 75g sliced mushrooms
    • 250ml red wine
    • 2 teaspoons brown sugar
    • 125ml balsamic vinegar
    • 60g baby carrots, sliced
    • 1 tablespoon red wine
    • 2 teaspoons cornflour

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Saute chicken in bacon dripping, with salt and pepper, until browned. Reserve bacon for another use and set chicken aside.
    2. To the pan add butter and melt; saute onion, garlic and mushrooms until onions are transparent. Stir in 250ml wine, brown sugar and vinegar. Cook, stirring, until hot and bubbly; add chicken and carrots.
    3. Reduce heat to medium and cook 30 minutes, until chicken is well cooked and carrots are tender crisp.
    4. Blend together 1 tablespoon wine and cornstarch. Stir into chicken and mix well to thicken.

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