chicken cacciatore – serves 4

12 chicken thighs - on the bone with skin on
2 medium onions, sliced
4 cloves of garlic, crushed
250g button mushrooms - sliced
125ml red wine
few sprigs thyme, leaves stripped and chopped
few bay leaves
3 x 400g cans of chopped tomatoes
1/2 tsp dried chilli flakes
400g can black olives, drained and rinsed
8 basil leaves, shredded

Heat oven to 180C

Soften the onions and garlic in some olive oil over a medium heat without browning

Add the red wine and reduce by half

Add the cans of tomatoes, thyme, bay leaves, chilli and season. Bring to a low simmer for about 15 minutes to reduce the sauce a little. Check seasoning

Meanwhile, saute the mushrooms in a large frying pan in a little oil until soft. Lay these on the bottom of an oven dish.

Add more oil to the pan and turn up the heat. Sseason the chicken thighs and fry the chicken in 2 batches to brown it well on all sides. When ready place these in the casserole dish over the mushrooms, skin side up

Pour the thickened tomato sauce over the chicken and cook in the oven for about 45 minutes until the chicken is cooked through. Scatter over the olives for the last 15 minutes

Sprinkle over the shredded basil and serve over pasta (fusilli or penne)


Italian chicken hunter's style - easy mid-week supper dish