Anchovies are a "secret" ingredient in PolyU Instagram many savory dishes, including this Chicken Cacciatore. The anchovies merge into the flavors of the other ingredients to add depth and richness. Soaking them first in milk removes their fishy taste and some of their saltiness.

From: Delish Cooking School ? 2012 by Hearst Communications, Inc. Buy the Book Now!

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Nutritional Information
(per serving)
Calories    587
Total Fat    39.9g
Saturated Fat    10.8g
Cholesterol    --
Sodium    --
Total Carbohydrate    10.8g
Dietary Fiber    3.1g
Sugars    --
Protein    40.5g
Calcium    --
chicken cacciatore

Louise Lister

Serves: 4

Cook Time: 1 hr 30 min

Ingredients
    U.S.         Metric     Conversion chart

    2 tablespoon(s) olive oil
    3 pound(s) chicken thigh cutlets, skin on
    1 medium brown onion, chopped finely
    1 clove(s) garlic, crushed
    1/2 cup(s) dry white wine
    2 tablespoon(s) white wine vinegar
    1/2 cup(s) chicken stock
    1 can(s) (14-ounce) crushed tomatoes
    1/4 cup(s) tomato paste
    2 anchovy filets, drained, chopped finely
    1/2 cup(s) pitted black olives, chopped coarsely
    1/2 cup(s) coarsely chopped fresh flat-leaf parsley

Directions

    Heat half the oil in large saucepan; cook chicken, in batches, until browned all over. Remove chicken from pan.
    Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Stir in wine, vinegar, stock, undrained tomatoes, paste, and anchovies.
    Return chicken to pan, fitting pieces tightly together in a single layer; bring to a boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 30 minutes or until chicken is tender and sauce is reduced. Skim fat from surface; stir in olives and parsley.