Poultry recipes
Chicken Cacciatore
4 tbsp extra virgin olive oil (60 ml)
1 large red onion, chopped
2 cloves garlic, minced
1 tsp fennel seeds (5 ml)
4 x 5 oz Chicken legs and thighs
1/2 cup dry red wine (125 ml)
3 cups of tomato sauce (750 ml)
Coarse salt and freshly ground black pepper, to taste
1/2 cup black olives, pitted (125 ml)

In a heavy bottom sauce pan, heat the oil, add the onion and gently cook for 5 minutes then add the garlic without the inner part and the fennel seeds.

Add the chicken and let it brown. Sprinkle in the wine and let the alcohol evaporate. Add the tomato sauce, salt and pepper. Allow chicken to cook covered, on low heat, for about ½ hour, then add the olives.

Continue cooking for 20 to 30 minutes or until chicken is tender. Cook and store in an air-tight container.

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