CHICKEN CACCIATORE

CHICKEN CACCIATORE
8 portions chicken, I used drumsticks and thighs, skin removed
2 tablespoons olive oil
1 large onion, chopped
2 red peppers, roughly chopped
3 cloves minced garlic
½ cup black olives, chopped
3 tablespoons tomato paste
2 tins of diced tomatoes
½ teaspoon dried red chili flakes
1 teaspoon dried sage, if you can get fresh use about 6 leaves
1 teaspoon garlic and herb spice
4 sprigs of Rosemary, slide the leaves off the stalk
1 cup dry white wine (optional) otherwise 1 cup chicken stock

In a large saucepan brown chicken for 5 mins. Add garlic, onion and herbs and spices and red pepper. Cook for about 10 mins until chicken is nicely browned. Add tomato paste and wine/stock, cook a further min then lastly add your tin tomatoes. If the mixture is too thick, add a little boiling water. Cook for 30 mins on low heat then it’s ready to serve. Serve with mash potato or rice of choice. The gravy was nice and thick, no need to thicken but if you want it thicker make a maizena paste with a little water stir into pot.

Recipe posted by Gail Haselsteiner
Photo: Gail Haselsteiner