Chicken Cacciatora
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 10 | pc | Chicken Fillet(s) |
| 500 | ml | KNORR Tomato Pronto |
| 75 | g | KNORR Bouquet a l'Italienne |
| 250 | ml | KNORR Chicken Bouillon Paste 3X80L |
| 1 | pc | Onion, Medium, Finely Diced |
| 250 | g | Mushrooms, Button (Champignons de Paris) , sliced |
| Rosemary, fresh & Tarragon | ||
| 50 | g | KNORR Roux Brown |
| 5 | g | KNORR Aromat Meat |
| 500 | g | KNORR Collezione Italiana Tagliatelle - Standard |
Preparation
1. Season the chicken with Aromat.
2. Seal on a hot pan and place in a braising pot.
3. Sweat off the onions & mushrooms with the Bouquet a l'Italienne.
4. Pour in the bouillon and the tomato pronto.
5. Bring to the boil and bring to required consistency with Roux.
6. Pour over the chicken.
7. Braise in a hot oven or on top of the cooker.
8. Correct the seasoning and consistency.
9. Serve with freshly cooked tagliatelle.
10. Garnish with basil leaves.
Chef's Tip
Bread is eaten with almost everything in Tuscany: accompany this recipe with crusty Italian bread.
Nutrition Information per serving (Typical Values):
Calories: 230, Fat: 11g, Salt: 1.3g.
Remark
The tarragon and rosemary in this recipe give it an authentic ‘rustic’ flavour.
