Chicken Cacciatore 

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INGREDIENTS

· 3 tablespoons olive oil

· 1 plump free range chicken cut into ten               pieces

· Salt and pepper, to season

· 2 medium onions, diced

· 3 tablespoons minced garlic, (or 6 cloves)

· 1 small yellow bellpepper (capsicum), diced

· 1 small red bell pepper (capsicum), diced

· 1 large carrot, peeled and sliced

· 2 sticks celery, sliced

· (300g) brown mushrooms, sliced

· 1/2 cup pitted black olives

· 8 sprigs thyme

· 2 tablespoons each freshly chopped    parsley   and basil plus more to garnish

· 1 teaspoon dried oregano

· 150 ml red wine (I used Marsala) 

· (800g) crushed tomatoes

· 2 tablespoons tomato paste

· 7 oz (200g) Roma tomatoes, halved or

  20 –   25 cherry tomatoes halved

- 1/2 - 1 teaspoon chilli flakes

- 3 tablespoons pitted black olives

- 2 tablespoons capers (optional)

 

METHOD

1. Season chicken with salt and pepper. 

2. Heat 2 tablespoons of the oil in a heavy cast iron skillet or casserole dish. Sear chicken on both sides until golden, about 5-7 minutes each side. Remove from pan and set aside.

3. Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, celery, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.

4. Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

5. Add crushed tomatoes, tomato paste, Roma or cherry tomatoes and chilli flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.

FOR STOVE TOP:

1. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

FOR THE OVEN:

1. Transfer the covered skillet or cast iron pot to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced. Note: I cooked mine the day before, cooled it and then refrigerated it until the next evening when I reheated it in the oven. Flavour was amazing. And the chef was relaxed!

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