Chicken with the lot

By Jan Cheshire
 
I’VE had this recipe for quite a few years, but for some reason or other I hadn't made it.  Recently, I decided to try it and was very pleasantly surprised, it was really delicious and very easy to make.  I hope you will try it too.

---

CHICKEN CACCIATORE

Ingredients
1kg of chicken thighs and drumsticks (I used all chicken thighs)
½ cup of plain flour
2 tablespoons of olive oil
1 brown onion, roughly chopped
200 grams of button mushrooms, sliced
1 red capsicum, deseeded, thinly sliced
2 teaspoons of dried oregano
2 x 400 gram cans of cherry tomatoes or 500 grams of fresh cherry tomatoes
1 cup of chicken stock
1 cup of green olives (optional)
¼ cup flat-leaf parsley leaves, roughly chopped
Crusty bread, to serve
 
Method

1. Lightly coat chicken thighs and drumsticks with flour.
2. Heat oil in a large heatproof casserole over medium heat.
3. Cook chicken, in batches, for 8-10 minutes or until golden on all sides. Transfer to a plate.
4. Add onion, mushrooms, capsicum and herbs to pan.
5. Cook for 8 minutes or until softened.
6. Stir in tomato and stock. Season with salt and pepper and bring to the boil.
7. Return chicken to pan. Reduce heat, cover and simmer for 45 minutes or until chicken is cooked through.
8. Add olives. If using.  Cook for 2 minutes to heat through.
9. Sprinkle with parsley and serve with crusty bread.

                
Enjoy!