CHICKEN CACCIATORE-JAGTERS HOENDER

Chicken Cacciatore

(the name means chicken the Hunter’s Way with mushrooms from “The Great Chicken Cookbook” by Judith Ferguson)
3 tbsp oil
120 g mushrooms (quartered if large)
1 x 1.4kg chicken cut into pieces (I used drumstick & thigh pieces)
1 onion
2 cloves of garlic
140 ml Vermouth (something like Martini Bianco)
1 tbsp white wine vinegar
140 ml chicken stock
1 tin of tomatoes
1 tsp oregano
1 sprig fresh rosemary
Salt & pepper
60g black olives pitted
2 tbsp chopped fresh parsley for garnish

Heat the oil in heavy based pan and cook the mushrooms for 2 mins. Remove them and set aside. Brown the chicken in the oil and transfer the browned pieces to an ovenproof casserole dish.

Chop the onion and garlic finely. Pour off all but 1 tbsp of the oil in the frying pan and reheat the pan. Cook the onion and garlic until just softened and not coloured. Add the vermouth and vinegar and boil to reduce by half. Add the chicken stock, tomatoes, oregano, rosemary, salt and pepper. Break up the tomatoes and bring the sauce to a boil. Allow to cook for 2 mins.

Pour the sauce over the chicken in the ovenproof casserole dish, cover and cook for 1 hour at 180°C/350°F/Gas Mark 4.

Add the mushrooms and olives during the last 5 mins.

Remove the rosemary and sprinkle with chopped parsley to serve. Ideally served with spaghetti or pasta shapes and sprinkled with grated Parmesan cheese.

PHOTO: Elsabie Templeton Chicken Cacciatore (the name means chicken the Hunter’s Way with mushrooms )