Chicken Cacciatore

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chicken cacciatore

The ingredient of Chicken Cacciatore

• 1kg four cups ratatouille thawed see associated recipe
• 125ml half cup dry white wine
• 175g 1 cup kalamata olives
• 1 tablespoon olive oil
• 8 fowl drumsticks
• 1 tablespoon sparkling thyme leaves to serve
• 1l four cups massel fowl style liquid inventory
• 750ml three cups water
• 340g 2 cups polenta cornmeal
• 60g three 4 cup shredded parmesan
• 20g butter

The Instruction of chicken cacciatore

• ufeffpreheat oven to 180u00b0c place the ratatouille in a 2 5l 10 cup capability ovenproof casserole dish add the wine and olives and stir to combine
• heat the oil in a frying pan over medium high warmth add 1 2 the chook and cook dinner turning on occasion for four five mins or till golden brown transfer to the casserole dish with the ratatouille combination and flip to coat repeat with the final bird reheating pan among batches
• bake the ratatouille aggregate protected for 1 hour 15 mins or till soft
• meanwhile to make the polenta region the stock and water in a saucepan bring to the boil over high warmness add the polenta in a thin steady move whisking continuously till incorporated reduce warmness to low and cook stirring for 20 mins or until the combination thickens and polenta is soft remove from warmness add the parmesan and butter and integrate season with salt and pepper
• divide polenta among serving dishes and top with chook cacciatore sprinkle with thyme to serve

Nutritions of Chicken Cacciatore

fatContent: 961 975 calories
saturatedFatContent: 51 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent: n a
cholesterolContent: 47 grams protein
sodiumContent: 169 milligrams cholesterol