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Mushroom & chicken cacciatore

Italian red wine, sweet pepper & tomato sauce, rosemary & olives
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Ingredients

Serves 6 | total 1 hour 30 minutes

  • 6 chicken thighs skin off, bone out
  • 6 large portobello mushrooms
  • 2 red onions
  • 1 x 460g jar of roasted red peppers
  • 12 black olives stone in
  • 4 sprigs of rosemary
  • 200 ml Italian red wine
  • 2 x 400g tins of plum tomatoes

Instructions

  • Preheat the oven to 180°C.
  • Season the chicken with sea salt and black pepper, then put it in a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil.
  • Cook for 10 minutes, or until golden, turning regularly.
  • Meanwhile, peel and tear up the mushrooms, peel and finely chop the onions, drain and tear up the peppers, squash and destone the olives.
  • Remove the chicken to a plate, leaving the pan on the heat.
  • Stir the mushrooms, onions, peppers and olives into the pan, then strip in the rosemary.
  • Cook for 10 minutes, or until softened, stirring regularly.
  • Pour in the wine and let it cook away, then add the tomatoes and ½ a tin’s worth of water, breaking up the tomatoes with your spoon.
  • Bring to the boil, stir in the chicken and any juices, then transfer to the oven for 1 hour, or until the chicken is tender.
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Course; Chicken