Cacciatore Chicken with Mixed Olives and Feta
A flavorful Italian-inspired chicken dish featuring skinless, boneless chicken thighs cooked with mixed olives, jarred roasted red peppers, and feta cheese in a red wine and passata sauce, finished with fresh rosemary and garlic.Ingredients
Instructions
- 1
Heat a frying pan over a high heat. Season the chicken thighs with salt and pepper. Add the oil to the hot pan, lay in the chicken pieces. Fry for 4 minutes, turning occasionally until nicely browned.
Timer: 4m - 2
Meanwhile finely slice the garlic and roughly chop the sliced olives and jarred red peppers.
- 3
Come back to the pan, lower the heat, chuck in the sliced garlic and rosemary sprig. Cook for 1 minute, then pour in the red wine. Bubble away for a couple of minutes, or until the wine has reduced by half, then pour in the passata and balsamic vinegar.
Timer: 1m - 4
Scrape in the sliced olives and peppers, give everything a good mix then place a lid on the pan. Cook for about 6 minutes until the sauce has thickened slightly and the chicken is cooked through. Check by slicing into one of the larger pieces – the knife should cut through easily and the meat will have turned from pink to a whitish brown.
Timer: 6m - 5
Pile the chicken cacciatore into a bowl, crumble over the feta to finish.