CHICKEN CACCIATORE

A classic Italian dish of tender chicken and vegetables in a hearty sauce, you can make it on the stove or in the oven. Comfort food at its best!

 

Ingredients:

8 or 9 Boneless Chicken Thighs depending on size

1 Medium Onion, chopped

2 Tbls Minced Garlic

Yellow Bell Pepper, chopped

Red Bell Pepper, chopped

2 Carrots sliced

400g/14.11oz Mushrooms, sliced

1/2 Cup Pitted Black Olives

1 Tsp Dried Thyme

1 Tsp Dried Oregano

150ml Red Wine

2 Tins 400g/14.11oz Crushed Tomatoes

2 Tbls Tomato Paste

200g/7oz Cherry tomatoes, halved

1/2 Tsp Red Pepper Flakes

2 Tbls each fresh chopped Parsley and Basil plus more to garnish

Salt/pepper to season

 

Method:

Season Chicken with salt and pepper.

Heat 2 tablespoons of olive oil in a pan and brown the chicken. Remove from skillet and set aside.

Add more oil to the pan and saute the onion about 3 to 4 minutes. Add in garlic and cook for about 30 seconds. Add the peppers, carrots, mushrooms and herbs. Cook for 5 minutes until they start to soften.

Pour in the wine and cook until reduced, about 2 minutes.

Add crushed tomatoes, tomato paste, cherry tomatoes and chilli flakes. Season with salt and pepper.

Transfer the sauce to a baking dish and place the chicken pieces in between, basting the tops with the sauce.

Cover with foil and bake in oven 190C/375F for 50 minutes. Uncover, baste the chicken with the sauce and add the olives. Cook for a further 20 minutes until the chicken is tender and the sauce has reduced.

Garnish with parsley and serve on a bed of mashed potatoes or spaghetti.

NOTE: Stovetop – Simmer covered stirring occasionally for 40 minutes or until chicken is tender. Add the olives, and simmer for a further 10 minutes.

Enjoy!