Chicken cacciatore

I know this screams daggy ’70s dinner party but who cares? It’s bloody tasty and a perfect non-boombah dish to serve any night of the week.

Ingredients

Quantity	Ingredient
1 1/2 tablespoons	olive oil
4	small skinless chicken thighs
1	skinless chicken breast
	sea salt
1	large red capsicum, chopped
1	onion, chopped
3	garlic cloves, finely chopped
185ml	dry white wine
240g	tinned chopped tomatoes, with juice
185ml	reduced-salt chicken stock
3 tablespoons	drained capers
1 teaspoon	dried chilli flakes
1 teaspoon	dried oregano
8	button mushrooms, quartered
8	kalamata olives, with stones
1 handful	flat-leaf parsley, chopped
1 handful	basil, chopped
	freshly ground pepper

Heat the olive oil in a large heavy-based saucepan over medium–high heat. Season the chicken pieces with sea salt and pepper. Add the chicken to the pan and cook until lightly golden. Transfer the chicken to a plate and set aside.
Add the red capsicum, onion and garlic to the same pan and sauté over medium–low heat for about 5 minutes, or until the onion is tender. Stir constantly as there’s not much oil and use a little water if it’s sticking.
Add the wine and simmer for about 2 minutes. Add the tomatoes with their juice, stock, capers, chilli and oregano.
Return the chicken pieces to the pan and coat in the sauce. Place the lid on the saucepan and simmer for 1 hour.
About 20 minutes before serving, add the mushrooms and the olives, then cover with the lid.
Remove the chicken pieces and keep warm on a platter. Turn up the heat and cook the sauce, uncovered, for a few minutes until it slightly thickens.
Spoon the sauce over the warm chicken and sprinkle over the parsley and basil. Serve immediately with a crisp iceberg salad.

Tags:: OMG I Can Eat That; Jane; Kennedy; health; diet; low-fat; low fat; healthy; nutritional; weightloss