Sensational Chicken Cacciatore Soup
Recipe: #27358
August 13, 2017
Categories: Chicken, Rigatoni, Onions, Italian, Potluck, Sunday Dinner, Non-Dairy, Wine, Bone-in Pieces, Kosher Meat, more
"From our Sunday newspaper The Sunday Times."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (410.6 g)
- Calories 295
- Total Fat - 8.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 35.7 mg
- Sodium - 497.5 mg
- Total Carbohydrate - 44.5 g
- Dietary Fiber - 8.8 g
- Sugars - 6.3 g
- Protein - 9.7 g
- Calcium - 76.6 mg
- Iron - 1.7 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a big heavy-based pan over high heat and cook the chicken for 4 minutes each side or until browned and then transfer to a plate.
Step 2
Reduce heat to medium and add onion, carrot, celery, mushroom and rosemary to pan and cook, stirring occasionaly, for 5 minutes or until vegetables start to brown and then add garlic and cook for 30 second or until fragrant.
Step 3
Now add the wine and bring to a simmer and simmer, uncovered for 3 minutes or until reduced by half.
Step 4
Add passata, stock and 2 cups water and stir to combine and bring to a simmer.
Step 5
Return chicken to the pan and cook covered for 45 minutes or until chicken is very tender and using tongs, transfer chicken to a board.
Step 6
Reduce heat to medium and add the pasta to the pan and cook covered for 15 minutes or until pasta is tender.
Step 7
Meanwhile, remove and discard bones from the chicken and using 2 forks, shred the meat and return the chicken to the pan with olives and cook for 2 minutes or until heated through and serve topped with parsley and extra rosemary.
Tips
No special items needed.
1 Reviews
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