Chicken Cacciatore

Preheat oven to 180oC (gas mark 4-5, 375oF).

Put half the oil in a large, ovenproof saucepan and fry the chicken pieces slowly until they are golden brown all over. Remove to a warm place.

Add the rest of the oil and fry the onions until soft before adding the garlic. Stir for a minute then add the tomatoes, tomato puree, wine, olives, red pepper, chilli and bay leaves. Season and stir well.

Return the chicken pieces to the pan, cover them with the sauce, place the lid on the pan and cook in the oven for 40 minutes, until the sauce is thick and the chicken has cooked through.

Sprinkle with the torn basil leaves and serve with fresh tagliatelle, a simple green salad and a nice glass of Chianti for a real Mediterranean treat on a warm summer’s evening.

Ingredients

• 8 pieces of chicken
• 3 tbsp olive oil
• 1 chopped onion
• 2 crushed cloves of garlic
• 2×400g tins chopped tomatoes
• 1 tbsp tomato puree
• 1 glass of dry white wine
• 20-30 black olives
• 1 sliced red pepper
• 1 chopped red chilli (optional)
• 2 bay leaves
• Salt & pepper
• Freshly torn basil leaves

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