Classic Chicken Cacciatore

 

6 skinless chicken thighs

Salt and pepper, to season

3 tablespoons olive oil

1 onion finely chopped

6 cloves finely chopped garlic

1 small red bell pepper diced

1 large carrot, peeled and sliced

1 punnet mushrooms, sliced

8 sprigs thyme

2 tablespoons freshly chopped parsley

2 tablespoons basil plus more to garnish

1 teaspoon dried oregano

150 ml red wine

2 tablespoons tomato purée

2 cans of tomatoes

1/2 teaspoon chilli flakes

1/2 cup pitted black olives

 

 

1). Season chicken with salt and pepper.

2). Heat 2 tablespoons of oil in a casserole dish and sear the chicken on both sides until golden. This takes about 3-4 minutes each side. Remove from dish and set aside.

3). Add the remaining oil to the pan. Sauté the onion for about 3-4 minutes until transparent. Add in garlic and cook for about 30 seconds. Then add the peppers, carrot, mushrooms and herbs. Cook for 5 minutes until the vegetables begin to softe

4). Pour in the wine, scraping up browned bits from the bottom of the casserole dish. Cook until wine is reduced. This takes about 2 minutes.

5). Add canned tomatoes, tomato purée, olives and chilli flakes. Season with salt and pepper.

6). Return the chicken to the casserole dish and place in preheated oven at 160C for 20-25 minute until the chicken is cooked through.

7). Serve with roasted potatoes, pasta or garlic bread.