Chicken Cacciatore

This rich tomatoey chicken cacciatore dish is perfect for Autumn suppers. It’s one of those dishes that doesn’t need much to accompany it either. A simple green salad or good loaf of bread will do. You could even serve it alongside more of my cheesy garlic bread. I tend to prep the base ahead of guests arriving and then sear and add the chicken just before the party starts. Once the chicken is in the pan you have a whole hour to enjoy cocktails.

INGREDIENTS

| Serves – 4 |

4 bone in chicken legs, skin on
Olive oil
5 red bell peppers
2 white onions
4 cloves garlic
1 can chopped tomatoes
3 tomatoes, roughly chopped
1 bunch thyme, tied with string
70g pitted olives, I like taggiasche
Parsley to serve

METHOD

Heat the oven on the grill setting to high (250 degrees) and cook the peppers for approx. 30 minutes (each oven varies so keep an eye on them) turning half way, until their skins have blackened. Transfer to a bowl and cover with a clean cloth and allow to rest whilst you sear the chicken. Or, if prepping the base ahead carry on with the sauce.
Heat a good glug of olive oil in a wide deep braising pan or casserole dish. Season the chicken on both sides and sear for 5 minutes either side until the skin has turned golden. Transfer to a plate.
Finely slice the onions, peel and crush the garlic cloves using the side of your knife, then roughly chop.
Add the onions and garlic to the pan that cooked the chicken with a little more olive oil if the pan is dry. Cook slowly until soft and golden.
Add the tinned tomatoes, fresh chopped tomatoes and thyme. Stir and bring to a simmer.
Uncover the peppers and peel away their skins. They should fall away easily. Remove the seeds and core and slice into thick strips.
Add the peppers and olives to the pan along with a good pinch of salt, and stir to combine. Then remove the thyme and nestle in the chicken, skin side up. Cover the pan with a lid and cook for an hour stirring every so often to check that the sauce isn’t catching at the bottom.
Taste for seasoning, garnish with fresh parsley and serve.

This would work well served with this Spinach Salad with Zingy Coriander Dressing.