Chicken Cacciatore

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time1 hr 45 minsTotal Time2 hrs
 2 tbsp tablespoons olive oil
 5 ½ kg kilogram (approx. 12) chicken drumsticks
 Salt
 Pepper
 2 brown onions, chopped
 3 garlic cloves, chopped
 600 g grams (1 1/2 cans) whole peeled tomatoes
 375 ml millilitres chicken stock
 200 g grams pitted kalamata olives
 3 tbsp tablespoons fresh continental parsley, chopped
 3 tbsp tablespoons fresh oregano, chopped
1

Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes.

2

Oil the drumsticks and season them with salt and pepper.

3

Once the barbecue is preheated, leave the heat setting on high. Add the onions and garlic to the casserole dish and cook for 2 to 3 minutes, stirring occasionally. At the same time, add the chicken to the grill and cook for 2 to 3 minutes per side. Once you have turned the chicken, remove the casserole dish from the barbecue.

4

Add the undrained tomatoes and stock to the casserole and stir through.

5

Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Place the lid on the casserole dish and place on the barbecue. Cook for 1 hour.

6

Remove the casserole dish lid and cook until the chicken is tender and the sauce has reduced and thickened slightly, a further 25 to 30 minutes.

7

Add the olives, parsley, and oregano and cook until heated through, a further 5 to 10 minutes.

Ingredients

 2 tbsp tablespoons olive oil
 5 ½ kg kilogram (approx. 12) chicken drumsticks
 Salt
 Pepper
 2 brown onions, chopped
 3 garlic cloves, chopped
 600 g grams (1 1/2 cans) whole peeled tomatoes
 375 ml millilitres chicken stock
 200 g grams pitted kalamata olives
 3 tbsp tablespoons fresh continental parsley, chopped
 3 tbsp tablespoons fresh oregano, chopped

Directions

1

Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes.

2

Oil the drumsticks and season them with salt and pepper.

3

Once the barbecue is preheated, leave the heat setting on high. Add the onions and garlic to the casserole dish and cook for 2 to 3 minutes, stirring occasionally. At the same time, add the chicken to the grill and cook for 2 to 3 minutes per side. Once you have turned the chicken, remove the casserole dish from the barbecue.

4

Add the undrained tomatoes and stock to the casserole and stir through.

5

Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Place the lid on the casserole dish and place on the barbecue. Cook for 1 hour.

6

Remove the casserole dish lid and cook until the chicken is tender and the sauce has reduced and thickened slightly, a further 25 to 30 minutes.

7

Add the olives, parsley, and oregano and cook until heated through, a further 5 to 10 minutes.

Chicken Cacciatore
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