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Cacciatore but make it more affordable: Adam Liaw’s tasty twist on the classic
Chicken cacciatore is given an affordable spin by using beef mince to create a dish that goes perfectly with grilled sourdough.
Rezept
Kochzeit ca. 1 Stunden
Zutaten:
- 2 tbsp olive oil, plus extra for drizzling
- 1 large brown onion, peeled and diced
- 1 red capsicum, diced
- 3 garlic cloves, roughly chopped
- 1kg beef mince
- ½ tsp dried oregano
- 1 sprig rosemary
- 2 fresh bay leaves
- 1 tsp chicken stock powder
- 125ml red wine
- 400g can whole peeled tomatoes
- salt and black pepper, to season
- 1 cup mixed olives
- 2 tbsp finely shredded parsley, to serve
- sourdough, to serve
Arbeitsschritte:
- Heat a large casserole dish over medium heat and add the oil, onion, capsicum and garlic. Fry for about 4 minutes, until the onion starts to brown.
- Add the beef mince and stir to combine. Add the oregano, rosemary, bay leaves, stock powder, wine and tomatoes and roughly break up the tomatoes using a wooden spoon.
- Season very well with salt and pepper and bring to a simmer. Reduce the heat and simmer for 30 minutes (you might need to add water from time to time if the mince looks too dry), then mix through the olives and parsley. Serve with some toasted sourdough drizzled with a little olive oil.
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