Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Asian Salmon
A one pan wonder, Cacciatore or “Hunter’s Chicken” was one of first things l learned to cook and it was on repeat for years in my house. A rustic Italian stew, this was a dish every member of the family loved, until Mia became vegetarian! Well it‘s made a comeback, with a bit of a makeover, and I’m pleased to say it still went down a treat with all the carnivores. When Finn questioned whether he would still like it, I reminded him it’s basically bolognese (nearly all the same ingredients) substituting the mince for chicken pieces! How did I get away with that?! Yes, he picked out those mushrooms he found….and the olives….but I still declare it a hit!
using a bone in cut, 20 minutes if using boneless so the meat doesn’t dry out.
Serves: 4
Prep: 10 minutes
Cooking: 50 minutes
Total: 1 hour
Difficulty: easy
INGREDIENTS
8-12 chicken portions (I used a combination of thigh fillets and skin on, bone in thighs)
1 onion chopped
Handful dried porcini soaked in 100ml hot water
3 garlic cloves crushed
2 carrots chopped
100ml red wine
2 cans (800g) chopped tomatoes
Fresh or dried thyme
Black olives to finish – optional!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Season the chicken portions and heat the oven to 180 fan.
Heat an oven proof dish on the hob and add a tbsp oil. Add the chicken portions, if using skin on, skin side down. Leave for 5 minutes to crisp and take on colour then set aside.
Add the onion and carrot to the pan and soften for 5 minutes then add the garlic and thyme. Lift out the soaked mushrooms and add these too.
Pour in the wine, let it bubble and then add the stock from the soaked porcini and the chopped tomatoes.
Nestle in the chicken. If using skin on portions make sure the skin sits proud of the sauce. Put in the oven for 30 minutes if using a bone in cut; 20 minutes if using boneless so the meat doesn’t dry out.
