Red Day Chicken cacciatore

Discussion in 'Slimming World Recipes' started by sarah83, 7 November 2010 Social URL.

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  1. sarah83

    sarah83 I will be a yummy mummy!

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    Made this last night while entertaining-would never have guessed if was SW! It made 6 portions but would prob serve 4 if you were really hungry!

    It's adapted from a recipe in Jamie's Italy book

    1.5kg skinned chicken thighs
    1 clove crushed garlic
    250ml red wine (8 syns)
    2 sprigs Rosemary
    1 sliced leek
    2 cloves sliced garlic
    700ml passatta (or you could use 2 tins of toms)

    Marinate the chicken with the wine, crushed garlic and Rosemary for as long as you can. I left it for 2 hours.

    Remove the chicken, reserving the marinade. Brown the chicken off in some frylight.

    Fry the leek and garlic for a few mins then add to a casserole dish along with the chicken, marinade and passatta.

    Cook at gas 4 for 1.5hrs.

    I then returned to the hob to reduce the sauce, check for seasoning.

    I served with potatoes, parsnips and carrots roasted with my hexb of olive oil, Rosemary and garlic, and between 6 it worked out at 1.5syns a portion
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