CHICKEN CACCIATORA
8 chicken thighs
400g tin tomato's
tablespoon organic tomato puree
olive oil
1 medium onion, chopped
2 cloves garlic chopped
1 dessert spoon fresh rosemary
few sprigs of rosemary
175 ml white wine
2 tbs white wine vinegar
1. season and saute the chicken thighs in the Olive oil until golden on all sides then remove.
2. add onions, garlic and rosemary to the pan and saute for 5 Min's then return the chicken.
3. pour the tin tomato's, tomato puree, white wine & white wine vinegar and stir well.
4. add sprigs of rosemary cover and lower heat to the lowest setting and leave for 40 minutes stirring occasionally.
serve with boiled new potato's and vegetables
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