Creamy chicken cacciatore

Simple one pan dinner that the family will love!


1kg chicken drumsticks
50g butter
1 onion, diced roughly
4 cloves of garlic, crushed
1 x 400g tin organic diced tomatoes
1/4 cup cream
30 kalamata olives, halved
Handful of fresh basil and oregano

In a large non stick pan, brown chicken drumsticks in butter over medium-high heat until starting to show some nice golden colour. Add in onion, fry for a further few minutes, then add garlic and continue to fry until fragrant. Add in tomatoes, reduce heat and cover. Simmer for a good 30-40min until the meat is tender and falling away from the bone. Add in cream, olives and herbs and mix well. Season generously to taste with freshly cracked salt and pepper. Serve over rice, quinoa, pasta or sautéed zucchini.


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