Chicken Cacciatore
Recipe
|
2 tablespoons olive oil |
|
8 (1.3kg) chicken thigh cutlets |
|
2 cloves garlic, crushed |
|
4 medium tomatoes (760g), peeled,
seeded, sliced thinly |
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2 tablespoons brown sugar |
|
1 tablespoon balsamic vinegar |
|
¼ cup (30g) seeded black olives,
sliced thinly |
|
2 tablespoones finely shredded fresh
basil leaves |
Heat oil in
large frying pan; cook chicken, in batches, until browned both sides and cooked
through. Drain on absorbent paper; cover.
Add garlic
to same pan; cook, stirring, until soft. Add tomato, sugar, vinegar and olives;
cook, stirring, until sugar dissolves. Simmer, uncovered, about 5 minutes or
until tomato sauce thickens. Serve chicken topped with tomato sauce, sprinkled
with basil.
SERVES : 4
FAT: 2932KJ
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