Italian Chicken Cacciatore

Ingredients

• olive oil (60 ml)
• onion (1 )
• all-purpose flour (30 g)
• salt (2 g)
• black pepper (1 g)
• chicken thighs (8 )
• dry white wine (120 ml)
• diced tomatoes (800 g)
• tomato paste (10 g)
• white sugar (1 g)
• salt (0 )
• black pepper (0 )
• chicken broth (120 ml)
• black olives (80 g)
• parsley (15 g)
• basil leaves (10 g)

Instructions

1. Heat 30 ml of olive oil in a skillet over medium heat and cook the onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
2. Combine flour, 2 g of salt, and 1 g of pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
3. Heat remaining 30 ml of olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
4. Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet, then pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with additional salt and pepper. Add enough chicken stock to cover the chicken. Cover the pot and simmer over medium heat, stirring occasionally, until the chicken is no longer pink in the center, about 45 minutes.
5. Stir in olives, parsley, and basil; stir to heat through.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 520
• fat: 29 g
• sats: 6 g
• carbs: 21 g
• fibre: 4 g
• protein: 35 g
• salt: 1 g