Chicken Cacciatore with Gnocchi
Served on a bed of soft fluffy gnocchi and full of Italian flavour. A guaranteed favourite.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
125 g streaky bacon, diced
good quality olive oil
400 g chicken thigh fillets, cut into bite-sized pieces
250 g button mushrooms, sliced
1 onion, finely chopped
3 cloves garlic, crushed
2 large tomatoes, skins and seeds removed and chopped
¼ C (60 ml) full-bodied red wine
1 bottle (690 g) passata
1 tsp (5 ml) sugar
½ C (125 ml) pitted black olives
a handful of basil leaves, shredded
salt and pepper to taste
500 g good-quality gnocchi
truffle oil (if available, or substitute with truffle-infused olive oil)
grated Parmesan or pecorino cheese
In a medium saucepan, heat a generous glug of olive oil and fry the bacon and anchovies until fragrant. Remove and keep to one side.
Add more olive oil if needed and then brown the chicken pieces (do not cook through) in the same pot. Remove the chicken and keep to one side.
Add the mushrooms with a little salt and fry until they have good colour, then add the onion and garlic and sauté until soft and aromatic. Add the chopped tomatoes and sauté for 2 minutes, then add the wine and reduce slightly.
Now add the bacon, the anchovies, the passata and the sugar and bring to the boil. Add the chicken pieces, cover and simmer for 15–20 minutes. Add the olives and basil and heat through for 5 minutes. Season to taste.
Meanwhile, boil the gnocchi in another pot according to the package instructions. Drain and drizzle generously with truffle-infused oil. Season to taste.
Serve the chicken cacciatore on a bed of truffle-infused gnocchi. Garnish with basil leaves and enjoy with lots of grated Parmesan cheese.