Nidderdale Corn Fed Chicken Cacciatore

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 2+
nidderdale corn fed chicken cacciatore

Ingredients

  • 4tbsp Olive Oil
  • 1 x Large onion, finely chopped
  • 3 x Garlic clove, crushed
  • 1 x Celery stalk, finely chopped
  • 150g Pancetta, finely chopped
  • 150g Button mushrooms, halved
  • 4 x Nidderdale free-range chicken drumsticks
  • 4 x Nidderdale corn fed chicken thighs
  • 90ml Vermouth or dry white wine
  • 2 x Tins of good quality tinned tomatoes
  • 1/2 tsp Brown sugar
  • 2 x Sprigs of oregano, plus 4-5 sprigs to garnish
  • 1 x Sprig of rosemary
  • 2 x Bay leaves
  1. Heat half the oil in a large casserole dish.
  2. Add the onion, garlic and celery and cook, stirring occasionally, over a low heat for 6-8minutes.
  3. Add the pancetta and mushrooms.
  4. Increase the heat and cook, stirring occasionally, for 4-5minutes.
  5. Spoon content of the dish on a plate and set aside.
  6. Add the remaining olive oil and to the casserole dish and light brown the chicken pieces in batches, season the chicken as they brown.
  7. Return all the Chicken pieces to the pan.
  8. Add the vermouth and increase the heat and cook until the liquid has almost evaporated.
  9. Add the tomatoes, sugar and all the herbs along with 80ml of cold water.
  10. Bring to the boil then stir in the reserved pancetta mixture.
  11. Cover and leave to simmer for around 20mins.
  12. Discard the sprigs of herb and serve over with good quality rice or pasta.

Source: Our collection - Farmison