Chicken cacciatore with peeled tomatoes
Recipe created for Mutti by @Gabriellas_kitchen
Made with Whole peeled tomatoes
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
(COOK TIME: 1h 15 min)
Mutti peeled tomatoes
Extra virgin olive oil
large white onion finely chopped
sticks celery finely chopped
carrot finely chopped
garliccrushed or chopped
chestnut mushrooms sliced in half
red pepper sliced into 2cm strips
small bunch parsley
Salt & Pepper
Share the ingredient list
Chicken cacciatore with peeled tomatoes: Method
- Preheat the oven to 180°C
- Heat a large casserole dish on a medium heat with the olive oil. While the pan is heating up season the chicken legs generously with salt and pepper.
- Carefully place the chicken into the pan skin side down and cook it for 3\4 minutes until it's achieved a beautiful, bronzed skin.
- Turn the chicken over and seal on the other side. Once evenly browned remove from the pan and set aside.
- In the same pan reduce the heat slightly and add another glug of olive oil and sauté of the celery, carrot, garlic, and onion. Once all the vegetables have softened there should be a glorious smell filling your kitchen!
- Add the peppers and mushrooms and fry for a further 5 minutes. Now it's time to add the white wine, make sure it’s something you will enjoying drinking with your chicken cacciatore later! Increase the heat and scrape all the delicious bits of flavour that may have got stuck to the bottom of the pan. Reduce the wine by half then add the tomatoes.
- Fill the empty tin of Mutti tomatoes with chicken stock and add it to the pan, give everything a good stir so all the flavours get to know each other.
- Finally return the chicken to the pan, add the bay leaf, oregano and more salt and pepper. Place a lid on and leave it in the oven for 45 minutes or until the chicken falls of the bone with a spoon. Finish with chopped parsley and enjoy. I love to serve mine with creamy Parmesan polenta!