Chicken Cacciatore with Risoni
Serves 1
Directions
- 1Heat olive oil in a saucier over high heat, add onions and a pinch of salt, then add sliced red capsicum.
- 2Add sliced chicken thighs and brown for a few minutes.
- 3Stir in garlic, then deglaze the pan with white wine.
- 4Add tomato puree, dried oregano, chilli flakes, and tinned tomatoes. Stir well and bring to a simmer.
- 5Add Kalamata olives and risoni. Stir to combine.
- 6Reduce heat to medium and simmer, stirring every few minutes, for 8 to 10 minutes.
- 7Stir in fresh basil leaves and serve.
Ingredients
- chicken thigh, sliced fine
- 2 tbsp olive oil
- onion, sliced
- red capsicum, sliced
- garlic, minced
- 1 cup dry white wine
- tomato puree
- dried oregano
- chilli flake (optional)
- tinned tomato, crushed
- kalamata olive
- risoni
- fresh basil
- salt
Equipment
saucierspoon
Tips
- Use chicken drumsticks if you prefer cooking on the bone.
- Substitute red wine for the white wine if preferred.
- Drizzle with high-quality olive oil before serving.
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