CHICKEN CACCIATORE WITH POTATOES
Serves: 4
45 ml (3 tbsp) olive oil
8 chicken pieces
1 onion, cut into wedges
1 x 410 g tin Italian chopped tomatoes
125 ml (½ cup) water
500 g potatoes, peeled, boiled and quartered
30 ml (2 tbsp) fresh flat-leaf parsley, chopped plus extra for serving
20 ml (4 tsp) fresh Thyme, leaves only
250 g button mushrooms, sliced
20 Kalamata olives
Heat the oil in a casserole and brown the chicken, for about 10 minutes. Remove the chicken and keep warm. In the same pot, add the onions, and sauté until translucent. Add the tomatoes, water and cook covered for about 10 minutes. Return the chicken to the pot together with the potatoes and herbs. Simmer covered until the chicken is cooked through, for about 10 – 15 minutes. Add the mushrooms and olives and continue to cook until the mushrooms are cooked. Sprinkle with extra parsley and serve.
FLR PHOTO: Lisinda Blaauw
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