Chicken Cacciatore (Hunter's C

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Chicken thighs on the bone (with skin)		4
Flour		as required
Onion		1/2
Garlic		1 clove
Red pepper		1
Tinned tomatoes (or 3 fresh)		1 (227g)
Mushrooms		3
Celery		1
Capers		3 tbsp
Olive oil		5 tbsp
Chicken stock		300ml
White wine		200ml
Salt & pepper		as required
Dried oregano		1 tsp

Method

Prep

10min

Cook

30min

Season the chicken with salt & pepper and keep aside for 10 minutes before dredging with flour. (I used 2 chicken thighs and 2 wings this time).

Put the oil in a frying pan and fry the chicken on medium heat for 3 minutes on each side. Remove to a plate.

In the same pan, add the finely chopped onion, garlic and red pepper,sliced mushrooms and celery and season with salt & pepper.

When the vegetables are softened, add the wine and stock and bring to the boil, then simmer for 2 minutes. Add the tomatoes, oregano and capers.

Return the chicken to the pan and put the lid on. Simmer on medium heat for 20 minutes, turning the chicken occasionally.

When the sauce is reduced to about half, it's almost ready. Season to taste with tomato puree, salt & pepper.

Serve with baguette or your favourite bread. It also goes well with cooked rice.

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