This classic Italian meal warms you with its richness and is the perfect dish to nourish you during the colder months. Cacciatore translates simply to “Hunter” and was traditionally made with rabbits caught by hunters – you can’t get more free range than that! Our Kew Apprentice Butcher Shmick’s take on this classic uses free range chicken chops, embracing the great flavour from the thigh and bone with the added bonus of crispy skin. Swimming in a rich base of Cannings Napoli Pasta sauce and nutrient dense free range Cannings Chicken Broth, you have a meal the whole family will love!
- 6 Cannings free range Chicken Chops
- 1 Jar Cannings Napoli Pasta Sauce
- 1 cup of Cannings Chicken Bone Broth (or stock)
- 1 Medium brown onion, diced finely
- 3 Cloves of garlic, crushed
- 2 Tbsp Dried Oregano
- 1 Tbsp Balsamic Vinegar
- Generous pinch of salt flakes (we use Murray River Pink Salt)
- 1/2 cup of roughly chopped flat leaf parsley
- 1/2 cup of red wine (whatever you have open)
- 1 tin of crushed tomatoes
- 1/2 cup of your favourite seedless olives
- Olive oil
- Salt the skin of the chicken chops and pre-heat oven to 180C. Warm some olive oil in a frying pan at a medium to high heat. Place the chicken chops in the pan, skin side down first and turn once the skin has started to brown (don’t worry about browning them up too much now, this will happen in the oven). Once the bottom is browned as well remove from pan and place on a plate.
- In the same pan, add a splash more olive oil and cook the onions until soft. Add in the crushed garlic, olives and dried oregano and stir until fragrant. Drop the heat back to medium and pour in the red wine and balsamic vinegar and stir through for around a minute. Add the Cannings Chicken Broth, Cannings Napoli Pasta Sauce and crushed tomatoes. Stir through and raise the heat to high and bring to a low boil.
- Once the sauce has been brought to a low boil, remove from heat. Carefully pour the sauce into an oven proof dish and nestle the chicken chops gently on the sauce so the skin is exposed (here’s where we get the extra browning and hopefully some crispiness). Place in the oven and cook uncovered for 25mins.
- After 25mins, remove from the oven and rest on the bench for 5-10mins to bring it down to a nice eating temperature – the house will smell so good, you’ll be tempted to dig straight in. Sprinkle with the chopped parsley for freshness and serve with crusty garlic bread to sop up the sauce and your favourite red to wash it all down.