CHICKEN CACCIATORE

Ingredients:

Serves 4

  • 2 tbs olive oil
  • 4 chicken thigh pieces
  • 1 cup onion, thinly sliced
  • 1 clove garlic, minced
  • 1 red capsicum, medium dice
  • 2 cups button mushrooms, cleaned and quartered
  • 1/4 cup red wine
  • 2 cups diced roasted tomatoes
  • 1 sprig thyme
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 1 cup broccoli, cut into small pieces
  • 1 tbs chopped parsley
  • 5 kalamata olives, pitted and roughly chopped
  • Rice to serve

Instructions:

  1. Season the chicken with pepper and salt rubbing in well
  2. Heat a large pan over medium high heat
  3. Add a splash of oil to the pan and sear the chicken for 2 to 3 minutes on each side or until golden brown. Remove the chicken to a plate.
  4. Add the remaining oil to the pan and saute the onions for 3 minutes stirring constantly, then add the garlic and capsicum. Cook for a further 2 minutes then add the mushrooms and cook for 4 minutes more.
  5. Lower the heat to a simmer and add the red wine. Allow to reduce until absorbed then add the tomatoes and stir well.
  6. Add the thyme, bay leaf and oregano and reduce heat to low.
  7. Add the chicken back to the sauce and simmer gently for 8 minutes or until the chicken is cooked through and the sauce has thickened slightly.
  8. Stir in most of the parsley.
  9. To serve, place a piece of chicken on each plate then spoon some of the sauce and vegetables over the chicken. Add a serve of rice and sprinkle everything with the chopped olives and remaining parsley.