Chicken Cacciatore with Couscous
Our take on a chicken cacciatore or ‘hunter’s chicken’ – a classic, rustic Italian stew. This makes a delicious and comforting meal served with our couscous. Add a handful of green or black olives if you like.
Place the flour onto a large plate and season with salt and white pepper. Coat the chicken legs in flour.
Heat the oil in a large casserole on a medium heat and seal the chicken legs on all sides until golden brown. Remove from the pan and set aside. Lower the heat to low-medium and add the onion, carrot and celery to the pan. Cook until softened for about 6-7 minutes, stirring occasionally. Add the pancetta and cook until it just begins to crisp around the edges. Add the crushed garlic and stir for 1 minute.
Increase the heat, pour in the wine and let it bubble, scrape the bottom of the pan and stir.
Add the chicken stock, tinned tomatoes, rosemary sprigs and bay leaf. Season well with salt and black pepper. Stir and then sit the chicken legs on top. Bring to a simmer, lower the heat, cover with a lid and cook for 45 minutes or until the chicken is cooked through.
Prepare the couscous according to the packet instructions and fluff with a fork.
Serve the chicken in warmed bowls with the couscous.
- 50g plain flour
- salt and white pepper
- 4 chicken legs
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and diced
- 1 stick celery, chopped
- 2 cloves garlic, crushed
- 90g diced pancetta
- 1 bay leaf
- 2 sprigs of rosemary
- 150ml white wine
- 250ml chicken stock
- 1 x 400g can chopped tomatoes
- salt and black pepper
- 1-2 pouches of Ainsley Harriott Couscous