Chicken Cacciatore with Couscous

Name: Chicken Cacciatore with Couscous
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Ingredients: 8 Free range chicken thighs; 500 ml Giesen Estate Merlot red wine; Olivado olive oil; ¼ cup plain flour; 100 g Hellers streaky bacon (thinly sliced); 1 stick celery (diced); 1 Onion (diced); 1 medium carrot (diced); 2 cloves garlic (minced); 2 tsp dried oregano; 1 cup Campbell’s Real Stock Chicken stock; 100 g Food Snob pitted mixed olives; ¼ cup Superb Herb Italian parsley (roughly chopped); Diamond couscous (cooked)

A top view of a white bowl with couscous half covered with brown sauce, potato, carrot and green bits on top on grey cloth.h

If you love Italian cuisine this is the winter warmer for you! Filled with Mediterranean flavours and served with light and fluffy couscous.

Print Pin Rate

Prep Time 45

Cook Time 1

Total Time 1 45

Course Dinner, Lunch

Servings people

Equipment

Le Creuset Casserole Dish.

Ingredients

8 Free range chicken thighs
500 ml Giesen Estate Merlot red wine
Olivado olive oil
¼ cup plain flour
100 g Hellers streaky bacon thinly sliced
1 stick celery diced
1 Onion diced
1 medium carrot diced
2 cloves garlic minced
2 tsp dried oregano
1 cup Campbell’s Real Stock Chicken stock
100 g Food Snob pitted mixed olives
¼ cup Superb Herb Italian parsley roughly chopped

To serve

Diamond couscous cooked

Instructions

In a large bowl, marinade the chicken thighs in red wine. After 30 minutes to one hour, remove the chicken, pat each piece dry with a paper towel and set aside the wine for the sauce later. Season the chicken thighs with salt and pepper and lightly dust with the flour.
Heat the olive oil in a large casserole or saucepan over a medium heat and brown the chicken pieces in the pan until golden. Once the thighs are evenly coloured, remove from the pan, cover and set aside.
Place the pan back on the heat. Add the bacon, diced vegetables and garlic. Sauté for 3-5 minutes until the onion is softened. Place the browned chicken, oregano and reserved red wine all back in the pan. Pour over the stock until the chicken is just covered.
Bring to the boil then reduce heat and simmer for 20-30 minutes until the chicken is tender. Remove from the heat and allow to rest for 10 minutes. To serve, garnish the chicken cacciatore with olives, parsley and an extra drizzle of olive oil then serve alongside couscous.