Chicken cacciatore

Ingredients
3 tbs olive oil
6 chicken drumsticks trimmed of excess fat, skin on
6 chicken thighs trimmed of excess fat, skin on
1 large onion chopped
2 celery sticks chopped
2 carrots peeled, chopped
150g sliced pancetta chopped
3 garlic cloves crushed
125g button mushrooms sliced
100ml dry white wine
800g can diced tomatoes
1/2 tsp brown sugar
1 tbs balsamic vinegar
1 tbs chopped fresh rosemary
1 bay leaf
150ml chicken stock
1 cup pitted Kalamata olives
To garnish Chopped flat-leaf parsley
 

1. Heat the oil in a large casserole dish over medium-high heat. Add the chicken pieces and cook until browned all over. Transfer to a plate and set aside. Add the onion, celery, carrot and pancetta to the pan and cook over low heat for 5 minutes until the onion softens. Add the garlic and mushrooms and cook for a further minute.
2. Return chicken pieces to the pan, add the wine and allow to simmer 1-2 minutes.
3. Add the tomatoes, sugar, vinegar, herbs and stock. Bring to the boil, then reduce heat to low and cook, covered, for 20 minutes, stirring occasionally. Add the olives and cook for a further 10 minutes.
4. Transfer chicken to a platter, then reduce the sauce over high heat for 5-6 minutes. Serve garnished with the parsley.

 

 

 

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