Just because This Little Pig is a gourmet swine who bandies around terms like ‘nitrate free bacon’, ‘triple cream brie’ and ‘locally sourced organic field mushrooms’ it doesn't mean that this porcine doesn't enjoys simple fare just as much as the run-of-the-mill piglet. Simple, homemade classics with delicate flavourings are some of this porcine's favourite in its repertoire for nights at home.
This Little Pig especially loves heartwarming dishes from its childhood days. A meal, which you don’t need to look up the recipe for, you just know it off the top of your head (or your heart). Due to This Little Pig's extremely short-term memory (read: worse than a goldfish), this fine swine commits to memory, only recipes with minimal ingredients and very few steps. Enter the gloriously easy, hearty and delightful dish, Chicken Cacciatore. Just throw in some garlic and onion, sear some chicken, add the tomatoes and Bob’s your Grandad, you’ve made a masterpiece! Need more information? Then read on below piglets, you will find a divine and easy meal that is so rewarding and can feed the masses with ease. Hello cosy nights in. Oink.
Feeds: 6 Hungry Piglets
Prep Time: 10 Mins. Cooking Time: 1 Hr. & 15 Mins.
Ingredients of Heartiness:
1 x Free Range Chicken (cut into pieces by our friends at Frank Torres Butchers).
1 x Brown Onion
4 x Garlic Cloves
1 x Jar of Tomato Sugo
2 x Tins of Tomatoes
2 x Tbs Mixed Dried Herbs
1 x Tbs Paprika
1 x Tsp Chilli Flakes (depending on your ‘Hot-O-Meter’)
2 x Tbs Olive Oil
½ x English Spinach Bunch
1 x Basil Bunch
2 x Anchovies (be brave piglet)
1 x Cup of Black Olives Sliced
Good scrunch of pepper
Serving suggestion: with crusty baguettes or slippery pasta spirals.
Method of Heartiness:
- Skin and finely dice your garlic and onion and verrrry finely dice your anchovy (don't panic piglets it doesn't make it fishy, just a little salty and delicious).
- Heat a nice large, deep fry pan with your olive oil until hot to trot and then place in your chicken skin side down. Heat until skin is a lovely rich, golden colour.
- Turn your chicken and repeat for the other side.
- Add in your garlic and onion and allow to cook until onion is turning translucent.
- Add in your diced anchovy (2) and spices; mixed herbs (2 Tbs), chilli flakes (1 Tsp), paprika (1 Tbs) and stir around the chicken allowing the spices to heat up.
- Now add in your tomato sugo (1 jar) and tomato tins (2), mix well and bring to the boil.
- Now reduce to a simmer, add in your olive slices and then pop on your lid and leave for 1 hour – stirring occasionally.
- Cook until the chicken is falling off the bone when poked. It creates a mouthwatering, juicy dish with small bits of the chicken floating off to make it delicious.
- 5 Minutes before serving, rip up your spinach leaves (discarding the roots and stems) and basil leaves and stir through your beautiful chicken dish. Now top with a scrunch of pepper and serve with crusty baguettes or lovely slippery pasta spirals. It's really up to you piglets. Now wasn't that simple? Oink!