Chicken Cacciatore

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This is my Mum’s version of the Italian classic. A dish for all the olive lovers out there. So simple, easy and delicious, it’s a dish that you’ll keep making time and time again. Perfect for a mid-week dinner, or for stress free entertaining. 😊

Ingredients:
- 2 whole chickens, with skin on and jointed yourself (this is what will keep the chicken moist and juicy!)
- Salt, pepper & oil to fry the chicken (keep the juices from this to fry the onion, garlic etc, afterwards.)
- 600-800g tomatoes, stewed (if you don’t have stewed, used crushed, canned tomatoes instead.)
- 8 green olives, quartered (so you get a little burst of salt throughout your meal, not all in one bite!)
- 1 brown onion
- 4 cloves of garlic
- 1 red chilli, optional
- 1/2 cup of white wine (to be reduced in sauce)
- 1 1/2 - 2 tbsp of white vinegar
- 2 tsp of sugar
- 1 chicken stock cube or vegetable
- 1 heaped teaspoon of basil
- Parsley to garnish, optional - but it sure looks pretty!

Method:

Salt and pepper your chicken pieces on both sides.

Heat your olive oil in a large pan and fry your chicken pieces on high until just golden and seared on both sides. Remove from pan and transfer to separate, greased baking dish.

Add more oil if needed, but fry onion, garlic and chilli in the remaining chicken juices.

Once translucent, add in your spices, salt and pepper, followed by your white wine and chicken stock.

Reduce the white wine sauce down and then add in your stewed or canned tomatoes and sugar. Simmer for a few minutes until aromatic.

Top the sauce over your fried chicken until completely covered and then top evenly with your quartered green olives.

Cover with baking paper and foil, then bake at 180 degrees for approx 1 hour.

Garnish with parsley, serve over mash potato with your favourite greens and enjoy.

With love,

Tara x